Place over the fire a quart of peeled tomatoes, stew them soft with a
pinch of soda. Strain it so that no seeds remain, set it over the fire
again, and add a quart of hot boiled milk; season with salt and
pepper, a piece of butter the size of an egg, add three tablespoonfuls
of rolled cracker, and serve hot. Canned tomatoes may be used in place
of fresh ones.


TOMATO SOUP. No. 3.

Peel two quarts of tomatoes, boil them in a saucepan with an onion,
and other soup vegetables; strain and add a level tablespoonful of
flour dissolved in a third of a cup of melted butter; add pepper and
salt. Serve very hot over little squares of bread fried brown and
crisp in butter.

An excellent addition to a cold meat lunch.


MULLAGATAWNY SOUP. (As made in India.)

Cut four onions, one carrot, two turnips, and one head of celery into
three quarts of liquor, in which one or two fowls have been boiled;
keep it over a brisk fire till it boils, then place it on a corner of
the fire, and let it simmer twenty minutes; add one tablespoonful of
currie powder, and one tablespoonful of flour; mix the whole well
together, and let it boil three minutes; pass it through a colander;
serve with pieces of roast chicken in it; add boiled rice in a
separate dish. It must be of good yellow color, and not too thick. If