Tomato Soup.

One quart can of tomato, two heaping table-spoonfuls of flour, one of
butter, one teaspoonful of salt, one of sugar, a pint of hot water.
Let tomato and water come to a boil Rub flour, butter and a table-
spoonful of tomato together. Stir into boiling mixture, add seasoning,
boil all together fifteen minutes, rub through a sieve, and serve with
toasted bread. This bread should first be cut in thin slices; should
be buttered, cut into little squares, placed in a pan, buttered side
up, and browned in a quick oven.


Mock Bisque Soup.

A quart can of tomato, three pints of milk, a large table-spoonful of
flour, butter the size of an egg, pepper and salt to taste, a scant
teaspoonful of soda. Put the tomato on to stew, and the milk in a
double kettle to boil, reserving however, half a cupful to mix with
flour. Mix the flour smoothly with this cold milk, stir into the
boiling milk, and cook ten minutes. To the tomato add the soda; stir
well, and rub through a strainer that is fine enough to keep back the
seeds. Add butter, salt and pepper to the milk, and then the tomato.
Serve immediately. If half the rule is made, stir the tomato well in
the can before dividing, as the liquid portion is the more acid.


Onion Soup.

One quart of milk, six large onions, yolks of four eggs, three table-