Tomato Bisque

2 cups tomatoes

1 slice onion Bit of bay leaf

2 cloves

1 cup boiling water 1/4 teaspoon soda

1 teaspoon sugar 1 1/2 teaspoons salt 1/8 teaspoon pepper 3 cups hot milk

2 tablespoons butter

3 tablespoons flour

Simmer tomatoes, onion, bay leaf, cloves, and water for twenty minutes, and press through a sieve; add soda, sugar, salt, and pepper; thicken milk with butter and flour blended together, and add to tomato just before serving. Serve with croutons.

Tomato Bouillon

1 can tomatoes

2 cups water 1/2 cup onion 1/2 cup carrot

1 cup celery tops

6 cloves 1/2 bay leaf 1 1/2 teaspoons salt Dash of cayenne 1 teaspoon sugar

2 tablespoons tomato ketchup

Simmer all ingredients except tomato ketchup for half an hour, strain through double cheesecloth, add ketchup, and serve either very hot or very cold. The tomato pulp should be pressed through a sieve and used for flavoring other soups or sauces.

Tomato And Oatmeal Soup

1/2 can tomatoes 3 cups hot water

2 slices onion 1/4 bay leaf

3 cloves

1/2 cup rolled oats 1 teaspoon salt 1 teaspoon sugar 1/8 teaspoon soda 1/8 teaspoon pepper

1 teaspoon butter

Heat tomatoes, water, onion, bay leaf, and cloves to boiling point; add oatmeal gradually, and cook for forty-five minutes; press through a sieve; add seasonings and butter, and serve with croutons.

Tomato And Peanut Soup

1 1/2 cups stewed and strained tomatoes 1/2 cup peanut butter

3/4 teaspoon salt 1/4 teaspoon paprika 2 1/2 cups boiling water

Add tomatoes gradually to peanut butter, and when smooth add seasonings and water; simmer ten minutes, and serve with croutons. Well seasoned soup stock may be substituted for the water; if so, use less salt.

Winsor Soup

2 potatoes

1 white turnip

1/4 cup celery tops

2 slices onion

2 1/2 cups boiling water

1 1/2 cups hot milk

1 tablespoon butter

2 tablespoons flour l 1/2 teaspoons salt 1/8 teaspoon pepper

2 tablespoons tomato ketchup

Pare and slice potatoes and turnip, add celery tops, onion, and boiling water, cook half an hour, and press through a sieve; add hot milk, thicken with butter and flour blended together, season, and serve with croutons.

Vegetable Soup

1/2 cup leeks 1/2 cup carrots

1 cup cabbage

2 tablespoons beef drippings

3 cups boiling water

1 cup half-inch potato cubes

1 cup hot milk

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chopped parsley

Cut leeks into slices, carrots and cabbage into small pieces, or put through the food chopper, and cook in beef drippings for ten minutes, stirring often; add boiling water and potatoes, and cook twenty minutes, or until vegetables are tender; add milk and seasonings, and serve with croutons.