The Times cook book, no. 2

NO. 76. TOMATO SOUP. Miss Evelyn Dooly, No. 623 Court street. One-half pint choice tomatoes, cook well, season well with butter, pepper and salt; add one-half pint boiling water; lit simmer a moment; then add a generous pinch of soda to neutralize the acid (this is very important.) Lastly a pint or more of fresh sweet milk. Let come to a boil; remove at once. Add rolled cracker crumbs if desired. If properly made this will compare favorably with oyster soup. NO. 77. TOMATO SOUP. Mrs. E. R. Warburton, No. 1244 Sixth street, San Diego, Cal.— One can or four large tomatoes stewed; one quart of boiling water; strain and add small teaspoonful of soda, one pint milk, a little butter, pepper and salt. B3 sure to put in soda before adding the milk. Let it scald, not boil, and add three crackers rolled fine. NO. 78. TOMATO SOUP. Mrs. Franklin, Anaheim, Cal.— Place over the fire a quart of pesled tomatoes; stew them soft with a pinch of soda. Strain it so that no seeds remain; set it over the fire again; add a quart of hot boiled milk; season with salt, pepper, a piece of butter the size of an egg; add three tablespoonfuls of rolled crackers and serve hot. Canned tomatoes may be used in place of fresh ones. NO. 79. TOMATO AND TAPIOCA SOUP. Mrs. H. E. Humph ivy, Whittier, Cal.— Take three pints of beef stock; add to it one quart stewed tomatoes, one bay leaf, one tablespoon of sugar, half the amount of salt; one salt spoon each cinnamon and cloves; boil one hour; when cool strain; beat a little the white of one egg; stir in and let come to a boil and skim, then add one cup of well-cooked tapioca. Have in your tureen one-half pint whipped cream, turn soup on this and serve at once. NO. 80. TOMATO CREAM SOUP. Florence S. Le Hardy, Cahuenga, Cal.— Take a quart of fresh or canned tomatoes, put in saucepan with cupful or raw rice; let cook until rice is done; strain, mashing well through colander; when ready to serve set on the fire; let come to a boil; drop quickly a cupful of rich milk, a pinch of salt; stir rapidly; serve. NO. 81. TOMATO SOUP. Mrs. S., El Monte, Cal.— Into two quarts of water put a pint of tomatoes, three tablespoonfuls of rolled oats, a heaping tablespoonful of minced onion and let boil an hour or longer. It can be made in less time when one is in a hurry, but the longer boiling improves it. Add about a quarter or less of a teaspoonful of baking soda to counteract the acid of tomatoes and to prevent milk from curdling. A teacup of rich milk and cream, or half of each, can be added just before serving. Pepper and salt to taste. If cream cannot be had, butter can be used for seasoning, but the cream makes it much nicer. It can be made without milk and still be good, the secret of success lying in the use of rolled oats and onions, which can be used in many kinds of soups. The oats not only thickens it nicely, but gives it strength and body, and a most wholesome and appetizing soup can be made in this way. Enough can be made to last two or three days by being reheated next day or else sealed up while boiling hot. It is even better the next day when warmed over, as all the ingredients are more thoroughly blended.