1 lb. Tomatoes.

4 oz. chopped outside leaves of Celery.

2 medium-sized Onions.

2 oz. Butter or Nut Margarine.

1 Bay Leaf.

1 dessert-spoonful of Corn Flour or Ground Rice.

1 1/2 pints of Water.

A piece of Garlic the size of a pea.

1 teaspoonful of Marmite.

Salt and Pepper to taste.

How To Make:

Chop up the vegetables, add the herbs and fry for 15 minutes in the butter, stir in the corn flour or ground rice until smooth, then add the water and simmer for 1 hour, add the flavouring to taste and pass through a fine wire sieve. Serve with fried croûtons of bread.