1/2 can tomatoes 1 1/2 quarts water 1/4 teaspoon soda.

2 or 3 crackers rolled 1 pint Bowman's milk 1 teaspoon salt.

Boil tomatoes and water together for fifteen minutes and put through strainer. Put back into kettle, add cracker crumbs and soda, let boil and add milk, boiling, and serve at once.

Mrs. C. W. Olson.

Cream Of Tomato Soup

1.

1 medium can tomatoes.

1/2 onion.

1 teaspoon sugar.

1/2 teaspoon soda.

2.

1 quart milk.

1/2 cup flour.

4 teaspoons butter.

1/2 teaspoon salt.

Cook together tomato, onion, sugar for 15 minutes. Strain, then add soda. Make cream sauce by melting butter, then add flour. Stir until thoroughly mixed. Add milk, one-third, at a time, stirring to avoid lumps. Cook until the raw taste is gone. Just before serving and while hot combine 1 and 2 by pouring the tomato mixture into the cream sauce. Whipped cream or butter may be put on top.

By Courtesy of Bowman Dairy Company.

Spiced Tomato Soup

1 pint water.

2 bay leaves.

1 small onion sliced 1 teaspoon of sugar Dash of paprika.

1 quart tomatoes.

2 cloves.

2 tablespoons butter.

1 teaspoon of salt.

1 tablespoon cornstarch.

Cook all together until the tomatoes are soft. Then strain and add two cups of good beef stock. Return to fire and let it boil up, thickening with cornstarch moistened with water. Serve a spoonful of whipped cream on each dish.

Mrs. O. F. Cretcher.