The New century cook book

Strain one can of tomatoes through a cheese cloth, place on fire, and when hot add one teaspoonful soda. When it ceases to ferment add one quart milk, butter, salt and pepper to taste. Tomato Soup. One quart can tomatoes, one pint hot water, one tablespoonful sugar, one teaspoonful salt, four cloves, four peppercorns or one saltspoonful white pepper, one tablespoonful butter, one tablespoonful chopped onion, one tablespoonful chopped parsley, New Century Cook Book. one tablespoonful cornstarch. Put the tomatoes, water, sugar, salt, cloves and peppercorns on to boil in a porcelain stewpan. Put the butter in a small saucepan and when it bubbles put in the onion and parsley. Fry five minutes, being careful not to burn it. Add the cornstarch and when well mixed stir it into the tomato. Let it simmer ten minutes; add more salt and pepper, if needed. Strain and serve with plain boiled rice or toasted crackers. Mrs. N. J. Ludington. Cream Tomato Soup. Slowly cook two-thirds can of tomatoes. Strain and then heat over, letting it come to boiling point. Add one-half teaspoonful soda. Heat one quart milk, pour into the tomatoes. Add two tablespoonfuls flour. Season to taste. Mrs. Geo. H. Sidwell. Cream Celery Soup. Clean and cut four heads celery, one small onion. Boil in quart of water, strain and squeeze liquor off. One quart milk heated, melt two tablespoonfuls butter, and blend two small tablespoonfuls flour with it, and cook together, stirring about five minutes. Add milk and butter and strain into celery. Season, let all boil up once. Mrs. A. W. Harlan. Celery Cream Soup. Boil a cupful of rice in three pints of milk until it will pass through a sieve. Grate the white part of two heads of celery (three if small) on a bread grater, add this to the rice milk after straining, put to it a pint of strong white stock. Allow to boil until celery is tender. Season with salt and cayenne pepper and serve. If cream is obtainable substitute one pint for same quantity of milk. Mrs. D. Sauer. Beef Soup With Vegetables. Take beef or veal bone, put in one gallon cold water, boil five hours; add salt and pepper; skim as is necessary, strain, set in a cool place over night. Skim next day. Chop piece of cabbage, two medium sized potatoes, one small carrot, one turnip and one onion all together, add one tablespoonful rice, one can tomatoes strained. Put all in a vessel, boil till soft, serve hot. Mrs. W. H. Bush. New Century Cook Book. Vegetable Soup. Three pounds of coarse beef minced, three quarts of cold water, two carrots, two turnips, one onion, mixed, three stalks ol celery, can of tomatoes, quarter of a cabbage, one root salsify, two tablespoonfuls of chopped parsley, pepper and salt, a teaspoonful of sugar. Put beef and water together and bring slowly to a boil. Simmer gently for four hours. Pepper and salt and set away, meat and liquid together, until next day. Take off the fat and strain out the meat. Pare and cut turnips, carrots, celery and salsify into dice of uniform size. Shred the cabbage, mince the onion. Put all into a pot, cover with boiling salted water, drop in a bit of soda no larger than a lima bean, and cook gently twenty minutes. Drain well and turn the vegetables into the soup stock. Rub the tomatoes through a colander and add them with the parsley.