Tomato Soups

Tomato Soup

Cut six large tomatoes into small pieces. Put them into a saucepan with one pint of water, or stock, add tablespoonful of butter, slice of onion, bay leaf and a sprig of parsley. Cook slowly twenty minutes and press through a sieve sufficiently fine to remove the seeds. Return this soup to the fire, add tablespoonful of arrow root moistened in two tablespoonfuls of cold water, another tablespoonful of butter and a palatable seasoning of salt and pepper, and serve with squares of toasted bread.

Clear Tomato With Sago

Put one pint of stewed tomatoe, into a saucepan, add slice of onions bay leaf and sprig of parsley. Simmer ten minutes. Cover four tablespoonfuls of pearl sago with a pint of cold water and soak for twenty minutes. Now, stand this over the back part of the stove until the sago is perfectly clear, and the water almost boiling hot. Add to the tomatoes one pint of boiling water and two tablespoonfuls of butter, then press through a sieve. Return to the fire, add a tea-spoonful of salt, half teaspoonful of pepper and then the sago. Serve at once. This soup may be varied by adding, instead of the pint of water to the tomatoes, a pint of stock.