Wartime Cream Of Tomato Soup

1 quart tomatoes, 1 small onion, 1 small stalk of celery, 1 tsp. sugar, a few pepper corns, 1 quart milk, 1/4 tsp. soda, 1 tbsp. butter, 2 cups cooked oatmeal, salt.

Cook together tomatoes, onion, celery, sugar and pepper corns. Rub through a sieve; heat again to boiling point and add soda, stir, and skim. Scald the milk, add to the tomato stock, stirring constantly, add salt and butter; just before serving add the cooked oatmeal. Cook in double boiler. - Mrs. C. A. Klein.

Cream Of Tomato Soup

(That will not curdle.)

1 1/2 cups canned tomatoes, 2 tbsp. butter, 1 tbsp. cornstarch, speck of sugar, 1 slice of onion, 1 1/2 cups milk, salt to taste.

Cook onion with the tomatoes 10 minutes and rub through strainer. Make tomato sauce, using the butter, cornstarch, tomato stock and seasonings. Allow this mixture to become very cold. When ready to serve, combine it with the milk which should be cold. Heat in double boiler and serve. This will not curdle if method is followed. - Mrs. H. R. Putnam.

Canned Tomato Soup

14 quarts tomatoes, 14 stalks celery. 6 bay leaves, 21 cloves, 7 onions. Boil together until tender and strain.

Add 14 tbsp. butter, 14 tbsp. flour, 8 tbsp. salt, 12 tbsp. sugar, 1 tsp. paprika. Let boil a few minutes, pour into glass jars and seal. - Mrs. U. G. Buck.

Cream Tomato Soup

1 pint stewed tomatoes, rubbed through a strainer to remove seeds and skins. Return to stove and add 1/4 tsp. soda. 1 1/2 pints milk and a pinch of soda, heated. Pour in the tomatoes, season with salt, pepper and butter, bring to the boiling point and serve at once.

- Mrs. U. G. Buck.