Put the tomatoes and stock into a saucepan, and boil for fifteen minutes; if fresh tomatoes are used, they should be sliced. Rub through a sieve. Return to the saucepan, and bring to boiling point. Add the tapioca, and cook for half an hour. Season, and serve with cheese-balls.
1/2 can tomatoes or 1 pound fresh tomatoes 1/2 ounce chopped onion 1 ounce butter
1 pint milk 1/2 ounce flour 1/2 teaspoon sugar Salt and pepper 1 pint boiling water
Melt the butter in a saucepan, and cook the onion in it for five minutes. Add the tomatoes and water, and cook for thirty minutes. If fresh tomatoes are used, they should be sliced and cooked in the butter with the onion. Run the tomatoes through a sieve. Mix the flour smoothly with a little of the milk, and put the rest into the saucepan. When boiling, add the flour, and cook for ten minutes. Add the tomato, and boil. Season and serve.
1 can tomatoes 1/3 cup butter
1/3 cup flour 3 teaspoons salt
1 quart milk
Cover, and stew the tomatoes slowly one-half hour to an hour; add speck of soda, and rub through a strainer. Make a white sauce, and add the strained tomato slowly. One-third cream instead of all milk may be used, and adds to the flavor. When cream is used, two tablespoons of butter is all that is necessary.
Condensed tomato may be used advantageously in this recipe, in which case use one and one-quarter cups condensed tomato and an equal quantity of water. It is not necessary to cook this before adding to the white sauce, except to bring it to the boiling point. The pinch of soda must be added, however, to counteract the acidity of the tomatoes.