Rub one tablespoonful of butter to a cream
with one tablespoonful flour or corn starch. Have ready a pint
scalded milk, into which stir one-half saltspoon soda. Put the
strained tomato into the soup pot; add the butter and flour, after
having heated them to almost frying point; let come to a good boil;
add just before serving; season with a little pepper, a lump of loaf
sugar, a dust of mace and a teaspoon of salt.
TOMATO SOUP. MRS. HARRY TRUE.
One quart canned tomatoes, one quart of water, a few stalks of celery;
boil until soft. Return to stove, and add three-fourths of a teaspoon
of soda and allow to effervesce; then add the liquid from one quart of
oysters, one quart boiling milk and one cup of cream. Salt, butter,
and pepper to taste. Boil a few moments and serve.
TOMATO SOUP. MRS. T. H. B. BEALE
Put on soup bone early to boil. Have two quarts of liquor on the
bone. When done, remove the bone from kettle; put one can of tomatoes
through sieve; add to the liquor; then immediately add one-half
teaspoon soda, a small lump butter, one tablespoon white sugar, one
heaping tablespoon of flour mixed with a half cup of cream or milk;
salt and pepper to taste. After the flour is in let boil up three
times, and serve.
VEGETABLE SOUP. MRS. J. S. REED.
One-fourth head cabbage, three large onions, one turnip, three large
potatoes, two tablespoons cooked beans; boil all together till tender.
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