Tomato Soup

Ingredients

• 1 can tomatoes
• 1 slice onion
• 2 cups white stock or water
• 1 teaspoon sugar
• 10 peppercorns
• 1 teaspoon salt
• 1 bay leaf
• $ teaspoon soda
• 3 cloves
• 8 tablespoons butter
• 2 tablespoons flour

Method

1. 1

   Cook first six ingredients fifteen minutes, force through a strainer and add sugar, salt and soda.

2. 2

   Melt butter, add flour and cook one minute; then add one-third the hot soup, and when well thickened and smooth, add remaining soup.

3. 3

   Serve with Crofitons.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 1. The excerpt below is the record exactly as published.

Tomato Soup. CrottTons. Ris Roast or BEEr, Brown Gravy. Roastep PoraToks. Driep Lima BEANS. MAcEDOINE SALAD. AprpLtE CHARLOTTE. (3) 4 What to Have for Dinner. TOMATO SOUP. 1 can tomatoes @ slices onion 2 cups white stock or water 1 teaspoon sugar 10 peppercorns 1 teaspoon salt + bay leaf $ teaspoon soda 3 cloves 8 tablespoons butter 2 tablespoons flour Cook first six ingredients fifteen minutes, force through a strainer and add sugar, salt and soda. Melt butter, add flour and cook one minute; then add one- third the hot soup, and when well thickened and smooth, add remaining soup. Serve with Crofitons, CROUTONS. Cut stale bread in one-third inch slices, remove crusts, and cut slices in one-third inch cubes. Put in dripping pan and bake until delicately browned, stirring fre- quently that cubes may brown evenly. RIB ROAST OF BEEF. Wipe a rib roast, place on rack in dripping pan, sprinkle with salt and dredge meat and bottom of pan with flour. Place in a hot oven, and when slightly browned, reduce heat and baste with fat in pan, con- tinuing the basting every fifteen minutes during the cooking. A five-pound rib roast, when cooked rare, re- quires one hour and five minutes, while a ten-pound roast requires one and one-half hours. BROWN GRAVY. Remove fat from pan, leaving three tablespoons. Add three tablespoons flour and stir until well browned. Family Dinners. 5 Pour on, gradually, while stirring constantly, one and one-half cups boiling water. Bring to boiling point, season with salt and pepper, then strain. ROAST POTATOES. Wash and pare potatoes, and parboil twelve minutes in boiling, salted water. Drain and place on rack in pan, where meat is roasting, and bake until soft. Baste with fat in pan, when basting meat. ' DRIED LIMA BEANS. 14 cups dried Lima beans 1 tablespoon butter 2 cup cream Salt | Pepper Soak beans over-night, in cold water. Drain, add cold water to cover and bring slowly to boiling point. Let simmer until tender, drain, add cream, butter, salt and pepper. MACEDOINE SALAD. 1 cup, each, cold cooked carrots and turnipe, cut in stripes 1 cup cold cooked potatoes, cut in balls 1 cup cold cooked string beans 2 tablespoons parsley, finely chopped Marinate the vegetables separately with French Dress- ing. Arrange in sections on a dish, having the base of shredded lettuce, garnish with lettuce and sprinkle chopped parsley over all. To Shred Lettuce. Remove leaves from stalk, wash, drain, and cut in narrow strips, using scissors. 6 What to Have for Dinner. FRENCH DRESSING. 4 teaspoon salt 3 drops onion juice $ teaspoon pepper 4 tablespoons olive oil % tablespoons vinegar Mix ingredients in order given and stir until well blended. APPLE CHARLOTTE. 14 cups apple sauce Butter 4 slices stale bread $ cup sugar Put apple sauce in buttered, shallow, baking dish. Remove crusts from bread, butter generously, cut in tri- angles and arrange on top of sauce as closely as possible. Sprinkle with sugar, and bake in a moderate oven until bread is browned. Serve with thin cream. Family Dinners. 7 MENU NO. II. “The art of cooking, when not allied with a degener- ate taste or with gluttony, is one of the criteria of a peo- ple’s cwilization.” Corn Mock Bisque. Roast CHICKEN WITH Breap STUFFING, i GIBLET GRAVY. BorLep RIcz. SAvUTED Rea PLANT. STUFFED GREEN PEPPERS. Prune Popprina. CustaRpD SAvog. Car& Nor. 8 What to Have for Dinner. CORN MOCK BISQUE SOUP. 1 can corn 4 can tomatoes 1 quart milk 4 teaspoon soda 1 slice onion

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