Tomato Soup

Ingredients

• one quart of tomatoes
• one quart of boiling milk
• one teaspoonful of soda
• lump of butter size of hickory nut
• salt and black pepper to taste
• a few bits of green pepper

Method

1. 1

   Stew tomatoes, add soda, then mix with boiling milk.

2. 2

   Add butter and season.

3. 3

   Strain and serve immediately.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 32. The excerpt below is the record exactly as published.

TOMATO SOUP. Alice J. Roche, 275 Center street, Pasadena, Cal.— Boil one quart tomatoes, one quart water, six whole cloves, six whole pepper corns, one and one- half tablespoons sugar, one tablespoon salt, twenty minutes. Brown two tablespoons but- ter and cook two tablespoons choppad onion in it until done; rub in two tablespoons corn starch; add this to tomatoes; boil ten minutes; put through a sieve; heat and serve with toasted crackers or stale bread; cut in small squares, fried in butter until brown. NO. 73. TOMATO SOUP. Mr^. M. A. Pnce, Hollywood, Cal.— Cook four large tomatoes and one-half onion; add water to make one pint. When hot add salt, pepper, one table- spoon butter, pinch of soda, 2 tabl-:spocn» sugar, one teaspoon celery salt, one tablespoon of flour, mixed with a little water. Before serving beat one-half pint of milk and add to the soup and serve immediately. NO. 74. TOMATO SOUP. Mrs. Mamie Grubb, Moorpark, Cal.— Six large cups of milk, one cup of mashed tomatoes, one table' spoon butter; salt and pepper to taste; one- fourth spoonful soda. NO. 75. TOMATO SOUP. Francss Teb- betts, No. 1607 South Grand avenue. Two cups » COOKING AND OTHER RECIPES. 21 of tomatoes, two cups of water, three table- spoons butter, one to one and a half teaspoons salt, two tablespoons flour, one teaspoon celery salt, sprinkle peppsr, two teaspoons sugar, one-half onion. Cook all ingredients together with the exception of the floar and butter for ten minutes. Melt the butter in another saucspan, add flour, then hot soup slowly. Boil for five minutes, strain and serve. 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 oj'ster soup. NO. 77. TOMATO SOUP. Mrs. E. R. War- burton, 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 re- main; 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 thrse 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. Havj 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 wsll through colan- der; 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 quar- ter or less of a teaspoonful of baking soda to counteract the acid of tomatoes and to pre- vent 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. NO. 82. TOMATO SOUP. Mrs. J. Pratte Layton, 2323 Scarff street— Have ready one quart of tomatoes, slightly stewed, one quart of boiling milk; into the tomatoes stir one teaspoonful of soda, when foam dries off, add gently to milk with lump of butter size of hickory nut; salt and black pepper to taste, with a few bits of green pepper

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