French Tomato Soup

Take 1 quart of tomatoes, or 3 quarts of raw ones and place in an earthen vessel. Cut into this one small onion, boil 2 hours and strain into 1 quart of beef stock. Before sending to table, thicken with 3 tablespoons corn starch, adding 1 teaspoon celery salt. Serve with croutons.

Mrs. Geo. L. Robinson.

Tomato Bisque

One pint milk, thickened with 1 heaping tablespoon flour, 1 heaping tablespoon butter; add salt and paprika to taste. Heat 1 can prepared tomato soup, add pinch soda. 1 cup boiling water. Put all together and serve immediately with chopped parsley on top. Mrs. E. I. Chase.

Canned Tomato Soup

One peck ripe tomatoes, 1/2 dozen onions, 1 dozen whole cloves, 1 head celery, 1 green pepper. Cook all together until tender then strain through sieve. Mix 1/2 cup butter; 1/4 cup salt; 1/4 cup sugar and 1/2 cup flour. Add to strained mixture; let boil up and can. When serving add an equal amount of milk with a pinch of soda or equal amount of water.

Mrs. Britt.