Stew a quart of peeled tomatoes until soft, strain, and add a pinch of soda. Set over the fire again, adding a quart of hot milk; season with salt and pepper, a piece of butter the size of an egg, and three tablespoonfuls of rolled cracker, and serve hot. Canned tomatoes may be used in place of fresh ones.
Three potatoes, one and one-half cups water, three cups milk, one onion, three teaspoonfuls salt, one and one-half tablespoonfuls flour, one and one-half tablespoonfuls butter. Boil potatoes until soft, drain and mash them. Cook the onions in the milk ; add this to the mashed potatoes, add the salt and pepper. Melt the butter in a pan, add flour, add this to the soup, let boil up once, strain and serve hot.
Stew one can tomatoes until soft, strain, and add one-half teaspoonful soda. Melt three tablespoonfuls butter in a saucepan, and stir in two tablespoonfuls flour. Cook it, stirring until the flour swells and is smooth. Pour in one quart scalded milk gradually and cook, stirring constantly, until the mixture thickens; add one teaspoonful salt and one-eighth teaspoonful pepper. Add the tomato, and serve immediately in a hot covered dish. If the soup curdles, beat it with an egg-beater until smooth.