One can tomatoes, 1 onion, 3 pints water, boiled 1 tablespoon butter, 1/2 teaspoon salt, 1 teaspoon sugar, 1 pint of water or 1 quart of soup stock, and a little red pepper. Let tomato and water (or stock) come to a boil; rub flour, butter and a little of the tomato together, and stir into the boiling mixture. Strain through a sieve fine enough to retain the seeds. Butter slices of stale bread; cut into small squares; place in a tin pan butter side up, and brown in a quick oven. Serve with soup.

Tomato Soup

One can tomatoes, 1 onion, 3 pints water, boiled 3/4 of an hour; strain and add 4 ounces butter, 2 ounces flour, 2 tablespoons sugar, 1 tablespoon salt, pinch of cayenne pepper. Rub the butter and flour together and add 1/2 pint sweet milk.

Tomato Soup

One can tomatoes, 1 teaspoon soda, 1/2 cup butter, 1-3 cup flour, 3 1/2 teaspoons salt, 1/2 teaspoon pepper, little sugar and celery salt, and 1 quart milk. Cook tomatoes about 1/2 hour and then add the soda. Make a white sauce of the rest of the ingredients (see "White Sauce for Soup Stock"), and pour the tomatoes slowly into the same, adding seasoning last. Strain before serving.