1 Pint of tomatoes, measured after they have been stewed and strained. 1 Pint of white sauce. 1 Teaspoon of salt. 1/4 Saltspoon of pepper. 1/2 Saltspoon of soda.

Although mock-bisque soup is better made with fresh tomatoes, the canned fruit may be used, with the precaution that it be allowed to stew only just long enough to soften it through, for long boiling develops in it a very strong acid. When the tomatoes are soft, strain them through a soup-strainer, or other coarse wire strainer, until there is nothing left but the seeds. Measure a pint of the liquid, add the soda, salt, and pepper, and set it on the stove to heat slowly. Meanwhile make a white sauce with one tablespoon of butter, one of flour, and a pint of milk, according to the rule on page 130. Add this sauce to the tomato, strain all into a double boiler, return to the fire, and serve as soon as it becomes steaming hot.

If fresh tomatoes can be obtained, wash and wipe them, cut out the green part near the stem, divide them into small pieces without taking off the skins, and stew without water until the fruit is just soft enough to mash. If the tomatoes are fully ripe and carefully cooked, they will not require the soda, but when soda is necessary, fresh tomatoes need only half the amount used for canned fruit.

This is an appetizing and delicate soup, and may be freely used by most invalids.