1 quart can tomatoes 1 pint water 2 teaspoons salt 1 1/2 tablespoons sugar
3 two-inch sticks cinnamon
3 slices lemon
1 tablespoon butter
3 tablespoons flour
I cup cream
Cook the tomato, sugar, cinnamon, lemon and salt together for twenty minutes. Put through a colander, and bind with the butter and flour. Boil five minutes; add the hot cream, and serve at once.
If preferred, bay leaf and onion may be used for seasoning in preference to the cinnamon and lemon.
Condensed tomato may be used in this recipe, in which case use one and one-quarter cups of condensed tomatoes and an additional two and one-half cups water.
2 cups tomatoes 1 saltspoon soda 4 cups milk
2 tablespoons butter
3 tablespoons flour or cornstarch Salt and pepper
Steam the tomatoes until soft enough to strain the juice; strain, add soda, and allow gases to pass off. This prevents:he tomato curdling the milk.
Scald the milk; melt the butter, add the flour, and pour on gradually the scalding milk. Cook thoroughly, stirring carefully.
Add the tomatoes to the milk, reheat and season to taste; strain, and serve immediately with crackers or croutons.