Five-Minute Tomato Soup

Ingredients

• Four large tomatoes
• one large tablespoonful flour
• four ounces butter
• one-half onion
• one-half teaspoon salt
• one-quarter salt spoon soda
• one pint boiling water
• pepper to taste

Method

1. 1

   Slice tomatoes into a stew pan, add salt and soda, and stew.

2. 2

   In a skillet, melt butter with onion, then add flour and mix smooth.

3. 3

   Add boiling water, stir until it boils, then pour in the tomatoes through a sieve, stirring until mixed.

4. 4

   Serve hot with browned crackers.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 24. The excerpt below is the record exactly as published.

FIVE-MIXUTE TOMATO SOUP. Mrs. A. C. Moore. Xo. 442 East Tenth street.— Four large tomatoes, one large tablespoonful flour, four ounces butter, one-half onion, (grate,) one-half teaspoon salt, one-quarter salt spoon soda, one pint boiling water, pep- per to taste. Slice the tomatoes into a stew pan, add the salt and soda, set on the stove to stew while you put the butter and onion into a' large skillet; as soon as the butter be- gins to brown add the flour, working it smooth; add the water, stirring it all the time until it boils, then pour in the tomatoes through a sieve, stirring until evenly mixed. Serve very hot with hot browned crackers. XO. 34. FISH SOUP. Mrs. Melton, Pasa- dena, Cal. — Take two pounds of any kind of fresh fish, separate the meat from the skin and bones. Let the skin and the bones boil up with three leaves of celery, a large parsnip, one onion and a good-sized bouquet of parsley, all chopped up. Add twelve seeds of whole pepper, six allspices and a small particle of bay leaf; one and a half quarts water. Let one-quarter of a pound of butter melt in a stew pan, add one and a half ta- blespoonfuls of flour, stir well and put this in the fish broth. Allow it to boil for five minutes, strain it and add a cup of cream and chopped parsley; pepper and salt to taste. Cut the meat of the fish into dice-like squares, let them simmer in butter for a while ana put them into the broth. Or make dumplings of the fish and put them in the broth. XO. 35. FISH LA CREME SOUP. Mrs. A. R. Schlernitzauer, No. 462 North Fremont avenue— Take two pounds white meat fish; scrape the meat all off; put the bones and head in a quart of water, boil for one hour; put in salt, pepper, tablespoon butter. When done, remove the bones and drop the creme balls in while boiling. For la creme balls, take the meat, put in a deep wooden bowl, half cup cream, butter size of an egg, sal: and pepper to taste

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