Tomato Bouillon

Peel four good-sized tomatoes; cut them into halves and press out the seeds. Chop the tomatoes and add them to a quart of stock. Boil twenty minutes; drain carefully through a fine sieve; season with salt and pepper. Serve in bouillon cups with a tablespoonful of whipped cream on top.

Purée Of Tomato

1 can tomatoes

2 tablespoonfuls butter

2 tablespoonfuls flour

1 small onion

1 saltspoonful ground mace

1 teaspoonful salt

1 saltspoonful pepper

Put all the ingredients, except the butter and flour, into a saucepan. Bring to boiling-point; add the butter and flour, rubbed together. Stir and boil for five minutes. Strain through a fine sieve, pressing through as much of the pulp as possible. Reheat and serve with croûtons. If fresh tomatoes are used, select eight good-sized tomatoes; cut them into pieces. It is not necessary to peel them. Cook twenty minutes before adding the thickening.

Pea And Tomato Soup

1 can peas or 1 pint green peas

1 quart stewed tomatoes, either canned or fresh

2 tablespoonfuls butter

1 onion

1/2 pint chopped celery

2 tablespoonfuls flour

1 teaspoonful salt

1 saltspoonful pepper

Peel and chop the onion; put it with the tomatoes, peas and all the seasoning into a saucepan. Bring to boiling-point and boil fifteen minutes. Add the butter and the flour, rubbed together. Cook ten minutes longer, and press through a sieve. Serve with croûtons.

Celery And Tomato Soup

1 quart tomatoes

1 pint chopped celery

1 pint water

2 tablespoonfuls butter

2 tablespoonfuls flour

1 teaspoonful salt

1 saltspoonful pepper

Put the water, the celery and the tomatoes into a saucepan; stew thirty minutes and press through a sieve. Add the butter and flour, rubbed together. Reheat, season and strain into the tureen. Serve either with croûtons or with puff-balls.