Tomato Soup

1 can tomatoes.

2 slices onion.

2 sprigs parsley.

Bit of bay leaf.

Few gratings of nutmeg.

3 tablespoons butter.

2 tablespoons flour.

4 cups water.

3 cloves.

Salt and cayenne.

Melt butter, add flour. Cook remaining ingredients together twenty minutes. Press through a sieve and thicken with flour mixture. If tomato lacks flavor, season highly with Worcestershire sauce and Tabasco sauce.

Tomato Bisque Soup

1 can tomatoes.

1 quart milk.

2 tablespoons chopped onion ¼ cup flour.

¼ cup butter.

1½ teaspoons salt 1 teaspoon chopped parsley ¼ teaspoon soda cayenne and celery salt 6 cloves.

Melt butter, add onion, cook five minutes; add flour, milk and seasonings, cook in double boiler twenty minutes. Cook tomatoes, press through a sieve, add soda. Combine mixtures and strain. Serve immediately. If tomato is very acid, it may be necessary to add more soda to neutralize.

Tomato Soup With Stock

1 can tomatoes.

2 tablespoons chopped onion 2 tablespoons flour.

2 tablespoons butter.

2 tablespoons green pepper.

1 teaspoon lemon juice.

1 sprig parsley bit of bay leaf.

2 cups brown stock salt and cayenne.

2 tablespoons horse-radish.

¼ cup cooked macaroni cut in rings.

Melt butter, add green pepper and onion, cook five minutes; add tomato, horse-radish, stock and seasonings. Thicken with butter and flour cooked together. Simmer ten minutes, strain, add macaroni and serve. This soup unstrained would be a puree.