Tomato Soup I

To 1 qt fresh or canned tomatoes add 1 pt boiling water, and when the tomatoes are soft, strain through a colander, return to the fire and thicken with a little white flour or graham flour. When the soup has boiled up thoroughly, season with salt to taste, then put in 1 level teasp soda, and while it is foaming, pour in 1 qt hot milk. Add a generous lump of butter, and serve hot with oyster crackers. Do not let the soup boil after the milk has been added.-[Mrs. W. M. G., Ct.

Tomato Soup II

To 2 qts water add 2 medium sized potatoes, peeled and sliced or cut in small cubes, 1 onion, chopped fine, 1 cup tomato juice, and a piece of butter the size of an egg, mixed with 1 tablesp flour. Cook until tender. Do not add the butter and flour until about 15 minutes before removing from the fire.- [Mrs. L. W., Ind.

Tomato Soup III

To 2 large potatoes, peeled and sliced, add 3 onions and 6 tomatoes, peeled and sliced. Boil all together in about 3 pts water, until the potatoes are soft, then mash all through a sieve and add 1 qt hot milk, butter the size of an egg, and 1 tablesp flour mixed to a thin paste with a little cold water. Season with pepper and salt and let boil until the flour is thoroughly cooked.- [E. M. R., Cal.