cooker.

In many homes cream of tomato soup is the favorite. To make this soup
the housewife uses a tomato pulp and combines it with milk and
seasonings. You can can a large number of jars of this pulp and have
it ready for the cream soup. To make and can this pulp follow these
directions:

Tomato Pulp. Place the tomatoes in a wire basket or piece of
cheesecloth and plunge into boiling water for one and a half minutes.
Plunge into cold water. Remove the skins and cores. Place the tomatoes
in a kettle and boil thirty minutes. Pass the tomato pulp through a
sieve. Pack in glass jars while hot and add a level teaspoonful of
salt per quart. Partially seal glass jars. Sterilize twenty minutes if
using hot-water-bath outfit or condensed-steam outfit; eighteen
minutes if using water-seal, or five-pound steam-pressure outfit;
fifteen minutes if using pressure-cooker outfit.

Soup Stock. To make the soup stock which is the foundation of all
the stock soups, use this recipe:

Secure twenty-five pounds of beef hocks, joints and bones containing
marrow. Strip off the fat and meat and crack bones with hatchet or
cleaver. Put the broken bones in a thin cloth sack and place this in a
large kettle containing five gallons of cold water. Simmer--do not
boil--for six or seven hours. Do not salt while simmering. Skim off
all fat. This should make about five gallons of stock. Pack hot in
glass jars, bottles or enameled or lacquered tin cans. Partially seal
glass jars. Cap and tip tin cans. Sterilize forty minutes if using
hot-water-bath outfit or condensed-steam outfit; thirty minutes if