Fast Day Tomato Soup

Ingredients

• three onions
• a quart can of tomatoes
• a quart of boiling water
• a cup of boiled rice
• one tablespoon of butter
• one tablespoon of flour
• salt
• a dash of pepper

Method

1. 1

   Fry onions in their juice, add tomatoes and boiling water, cook until tender.

2. 2

   Rub through a colander, return to saucepan, add rice, season, and thicken with flour and butter.

3. 3

   Simmer and serve hot.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 23. The excerpt below is the record exactly as published.

wo tablespoons of flour and put in a saucepan to melt, adding also a teaspoon of salt, a dash of cayenne pepper and half a teaspoon of celery salt. Add this thickening to one quart of milk heated in a double- A Double-Boiler boiler. While all is slowly cooking together open a small can of salmon, mince the fish fine, free it from all bone and skin, and stir into the hot, thickened milk. Boil up and serve at once. SHRIMP GUMBO A LOUISIANA DISH Hull the raw shrimps. To one tablespoon of boiling beef dripping add two tablespoons of sifted flour. When browned, add one large minced onion and brown thor- oughly. Add one pint of raw shrimps. Brown, stirring constantly, taking care not to mash the shrimps. When half cooked, add two tablespoons of canned tomatoes, one clove of minced garlic, one bay leaf, a pinch of thyme, and summer savory, salt to taste, and a dash of cayenne pepper. Add one quart of beef tea, or water in which a chicken has been boiled. Water will do if you have not these. Boil until BOUILLONS, SOUPS, GUMBOS 3^ the shrimps are tender. Add a teaspoon of file powder before removing from the fire. Serve with plain boiled rice. SOUP STOCK Put a fifteen-cent neck bone and a ten-cent rose bone in a granite soup kettle. Pour over them six quarts of cold water. Stand the kettle on the back of the stove one hour. Then place it over a good fire. In about thirty minutes the scum will begin to rise and the water to steam. Now place over a moderate fire. Add one teacup of cold water and skim off all the scum. Cover the kettle closely, and set a weight on the cover. Let it simmer (not boil) four hours. Cut an onion in halves and stick twelve cloves in it. Slice another onion. Fry both a light brown in a little butter and add to the soup. Add one stalk of celery cut in pieces, three sprigs of parsley, two carrots cut in pieces, and one bay leaf. After adding these vegetables, let simmer one hour longer. Now strain the stock through a fine wire sieve. Add two tablespoons of salt, and stand in a ;cold place to cool. If kept in a warm place it will not make a nice jelly. When cold take off all the grease from the top. It is ready for use. Put it in a covered stone jar, and keep it in a cold place till used. FAST DAY TOMATO SOUP Slice three onions and fry them brown in their own juice in the bottom of the saucepan in which you make your soup. When the onions have fried pour over them a quart can of tomatoes well mashed, and a quart of boiling water. Cook all well together till the tomatoes are tender, then rub through a colander and put back in the saucepan. Add a cup of boiled rice, salt, and make of the thickness you wish with flour and butter worked smooth together, and in the proportion of one tablespoon of butter to one of flour. Simmer while the flour cooks, add a dash of pepper

Cook this with the app: pantry check, scaling, and the assistant.