Have 1 can of tomatoes, 2 cups of boiling milk with teaspoon of soda stirred in, 1 small minced onion, 2 tablespoons of butter, rubbed in 1 of flour, pepper and salt to taste, a handful of dry bread crumbs, and 1 cup of boiling water; put tomatoes, onions, and hot water over fire, boil 1/2 hr., strain, and rub through a colander, working tomatoes to a pulp; have milk, and butter, and flour boiled and kept hot; put pepper and salt in tomatoes, simmer 5 minutes, pour, in tureen, then stir in crumbs, and pour in milk immediately before serving. - Mrs. Joshua T. Harper, 3642 Forest Ave., Chicago, 111.

Variation I

Put 1 qt. tomatoes in 1 qt. of boiling water; let them cook well, and scald 1 qt. of milk in a double boiler; when tomatoes are done, add 1 teaspoon of soda, and when it ceases to effervesce, add the hot milk with a generous lump of butter; salt and pepper to taste. Brown a few crackers, roll fine, add to soup; serve with small pieces of unbuttered toast. Time 30 to 40 minutes. - Mrs. Hattie Hargrow, 3719 S. Dearborn St., Chicago, 111.

Variation II

Take 1/2 can of tomatoes, 1 qt. of stock in which fowl has been boiled, 1 tablespoon of corn starch, and 2 of cream, salt to taste; strain the tomatoes and add the corn starch, mixing till free of lumps; let it come to the boil, add the stock, and bring gradually to the boiling point; lastly, add cream and salt. - Mrs. K. Harrington, 56 E. Elm St., Chicago, 111.

Variation III

To 1 qt. of cooked tomatoes add 1 qt. hot water; bring to a boiling point, add 1 teaspoon of soda, after which add 1 pt. of hot milk, and season. - Mrs. Robert S. Harris, 836 E. 45th St., Chicago, 111.

Variation IV

Have 1 qt. ripe tomatoes, 1 onion, 2 tablespoons flour, 2 of butter, 2 of sugar, 2 of salt, 1/2 teaspoon of pepper, 3 pts. milk, 1 pt. water; boil tomato and onion in water 3/4 hr.; add sugar, flour, salt, pepper and butter to the milk, and bring to a boil; pour this mixture into tomatoes to prevent curdling; serve with squares of toasted bread. - Mrs. Chas. Harris, 4501 Prairie Ave., Chicago, 111.

Variation V

Cut up medium-sized onion and 1 potato in small pieces and cook in a little salted water for 10 minutes; add 1 qt. milk and let come to a boil; in another pan heat a can of tomatoes and mix with milk at time of serving, seasoning to taste; thickening with 1 tablespoon of flour, if desired. Don't let boil after mixing, as there is danger of curdling. - Mrs. Jas. S. Hartman, 4330 Michigan Ave., Chicago, 111.

Cream Of Tomato Soup

Cook 1 qt. can of tomatoes for 1/2 hr., with a minced onion, and some sprigs of parsley. Pour through a strainer fine enough to keep back the seeds. Set the saucepan over fire with a tablespoon of sifted flour, and when smooth add slowly the liquid of tomatoes and a scant 1/2 teaspoon of baking soda. Measure the soda with a very light hand; when the foaming stops, add a qt. of boiling milk, season to taste with salt and pepper, and pour into the tureen. - Mrs. D. E. Gentry, Glencoe, 111.

Variation I

1 can tomatoes boiled in a pt. of water for 15 or 20 minutes, then add 1/4 teaspoon soda, heat 1 qt. milk with 1 large spoonful of butter, salt and pepper to taste and thicken with 1 tablespoon of sifted flour, stirred smooth in a little cold water. Strain the tomatoes through a wire sieve, and add to the thickened milk. Cut bread in small squares, 1/4 inch thick, fry to a light brown in butter, and put in soup after pouring in the dish. - Mrs. Margaret Stearns, Maywood, 111.

Tomato And Macaroni Soup

Break 1/2 doz. sticks of macaroni into small pieces and drop into boiling water. Cook for an hr., or until perfectly tender. Rub through a colander, 2 qts. of canned or stewed tomatoes. When the macaroni is done, drain thoroughly, cut each piece into tiny rings and add to the strained tomatoes, season to taste. If the tomato is quite thin thicken with a little flour before adding the macaroni. - Mrs. Conk-lin, 914 N. Sth Ave., Maywood, 111.

Tomato Soup With Stock

Cook 8 good-sized ripe tomatoes in 2 cups of good rich stock, rub through the colander; when the stock is brought to a boil turn in the tomatoes, cook about 10 minutes longer, remove from hot fire, add salt, pepper, a bit of butter and 1/2 teaspoon soda, then just before serving add 1 cup sweet cream. - Mrs. Rose Hayes, 4400 Prairie Ave., Chicago, 111