European and American cuisine

spoonful salt, ¼ teaspoonful pepper ; cook 15 minuteB ; then press the tomatoes through a sieve into a clean saucepan ; at the same time boil 1 pint of milk, with ⅛ ounce butter, mix 1 tablespoonful flour with 1 gill of cold milk ; add it to the boiling milk ; stir and cook 3 minutes ; add the tomatoes, and serve at once. Serve oyster crackers with it. Tomato Soup with Egg Balls. — Place a saucepan with 1 tablespoonful butter, 1 bay leaf, 12 whole peppers, and 1 fine-chopped onion over the fire; cook 5 minutes without browning; add 2 tablespoonfuls rolled crackers, 1 can of tomatoes, 1 teaspoonful salt, 1 tablespoonful sugar, ⅛ even teaspoonful pepper, cook 15 minutes ; add ½ pint of boiling water ; press the tomatoes through a sieve into a clean saucepan. Mix the yolks of 2 eggs with ½ pint of cream ; add it to the soup ; place 12 egg balls (mentioned below) in the tureen, and pour the soup over. Grate 2 hard-boiled eggs; mix them with ⅛ ounce melted butter and the yolk of 1 egg ; season with a little salt and nutmeg ; form it into 12 small balls like marbles; roll them in flour; drop them into boiling salted water, cook 5 minutes; then remove, and lay them in the tureen. Corn and Tomato Soup without Meat. — Melt 2 ounces butter in a saucepan; add 2 fine-cut onions, 1 bay leaf, and 12 whole peppers; cook 5 minutes without browning; add 1 tablespoonful flour, stir and cook 2 minutes; add 1 can of tomatoes, 1 tablespoonful sugar, 1 teaspoonful salt, ¼ teaspoonful white pepper, stir often, and cook 10 minutes ; add 1 pint of boiling water, cook 5 minutes ; then press the tomatoes through a sieve into a clean saucepan ; cut the corn from 6 young ears of green corn, add it to the soup, and boil 10 minutes ; mix the yolks of 2 eggs with ⅛ cupful cream or 2 tablespoonfuls unsweetened condensed milk ; add it to the soup, and serve at once. Tomato Corn Soup. — Place a saucepan with 2 ounces butter and ⅛ cupful fine-chopped onions over the fire ; add 1 bay leaf, 12 SOUPS, Bra 19 whole peppers, cook 5 minutes without browning; add 1 tablespoonful flour, stir and cook 2 minutes ; add 1 can of tomatoes, 1 tablespoonful sugar, 1 teaspoonful salt, ⅛ teaspoonful pepper, stir and cook 5 minutes ; then add 1 quart of stock and cook 20 minutes ; strain the soup into a clean saucepan, return it to the fire ; when it boils add 1 can of sweet com, boil 10 minutes ; if necessary add more salt ; 5 minutes before serving mix the yolk of 2 eggs with ¼ cupful cream, add it to the soup, and serve at once. The yolk and cream may be omitted if not handy. Another way is to put 2 tablespoonfuls cream into each plate, then fill in the soup. If fresh com is used, cut the com from the cobs of 6 ears of young corn ; and if fresh tomatoes are used, take 8 ripe tomatoes.