1 quart can or one quart of stewed tomatoes 1 quart water or stock 1 onion 1 carrot

1 stalk celery 1 bay leaf

2 tablespoonfuls of butter 4 tablespoonfuls of flour 1/4 pound of ham

Cut the ham into dice and the onion into slices and fry them together until brown, then put them into a large saucepan with the water, bay leaf, celery and carrot; let the whole simmer for one hour; then add the tomatoes and simmer again for three-quarters of an hour. Now press the tomatoes through a sieve. Rub the butter and flour together until smooth, add it to the boiling soup, and stir constantly until it boils; add salt and pepper and serve with croutons.

Tomato Soup No. 2

1 quart can or one quart of stewed tomatoes 1 pint of stock or water (first the best) 1 tablespoonful of butter 1/4 teaspoonful of baking soda 2 tablespoonfuls of corn starch or flour 1 teaspoonful of sugar 1 small onion Sprig of parsley 1 bay leaf Salt and pepper to taste

Put the tomatoes in a saucepan with the bay leaf, parsley, onion, and stock or water. Let all stew for fifteen minutes. Now press, them through a sieve fine" enough to remove the seeds. Wash the saucepan, return the tomatoes to it. Put it on the fire to boil. Rub the butter and corn starch or flour together until smooth, and stir into the soup when boiling. Stir constantly until smooth. Now add salt, pepper, sugar and soda. Serve immediately with croutons.