Take seven or eight medium-sized tomatoes, three pints of broth, four or five stalks of parsley, two of thyme, salt, pepper, a teaspoonful of peppercorns, a bay leaf, two onions, three cloves, three or four cloves of garlic, quarter of a pound of rice, one tablespoonful of butter, one ounce of sugar and three slices of bread. Put the tomatoes in boiling water for a few seconds, then take them off, drop them into cold water, and skin them. Then put them in a saucepan and set them on a moderate fire, with the broth, parsley, salt and pepper, and the following spices tied in a linen bag: thyme, peppercorns, bay leaf, onions and cloves. When cooked, the whole is turned into a cullender (except the spices in the bag) and forced through with a potato-masher, except the tomato seeds; then the strained juice and pulp are mixed with the rice; after it has been boiled the butter and sugar are added. The whole is simmered for about half an hour and turned into a soup-dish. While it is simmering the slices of bread are cut into dice and fried with a little butter and put into the soup tureen before pouring the mixture therein. Cover it for two minutes and serve. Excellent.