Tomato Soup

Ingredients

• 1 can tomatoes
• 1§ c. cold water
• 6 whole cloves
• 6 peppercorns
• 1 tbs. choppjed onion
• 1 ts. salt
• Spk. pepper
• 2 tbs. butter
• 2 tbs. flour

Method

1. 1

   Cook the tomato, water, onion, cloves, and peppercorns together until the tomatoes are soft, then strain the mixture.

2. 2

   Cook the butter and flour according to No.

3. 3

   25.

4. 4

   Pour the flour mixture into the soup, cook for five minutes, stirring constantly.

5. 5

   Season and serve with toasted crackers or croutons.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 24. The excerpt below is the record exactly as published.

1 can tomatoes 1§ c. cold water 6 whole cloves 6 peppercorns 1 tbs. choppjed onion 1 ts. salt Spk. pepper 2 tbs. butter 2 tbs. flour TOMATO SOUP Cook the tomato, water, onion, cloves, and peppercorns together until the toma- toes are soft, then strain the mixture. Cook the butter and flour according to No. 25. Pour the flour mixture into the soup, cook it for five minutes, stirring it con- stantly. Season it and serve it with toasted crackers or croutons. RECIPE 73. 2 c. cold baked beans 3 c. cold water 1 tbs. onion 2 c. tomatoes I ts. salt Spk. pepper BAKED BEAN SOUP Mix the beans, water, and onion, and simmer the mixture until the beans are soft. Add the tomato. Rub the mixture through a strainer, adding more water or tomato to make it the right consistency. Season it, heat it to the boiling point, and serve it with toasted crackers. Digitized by Google BUTTER 67 RECIPE 74. SPLIT PEA SOUP I c. dried split peas Pick over and wash the peas. Put them 3 c. cold water with the onion and cold water into a sauce- 1 small onion pan. Let them soak one hour, then simmer 2 tbs. butter them about two hours, or imtil they are 2 tbs. flour soft. Rub them through a strainer and put 1 ts. salt

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