1. One quart of tomatoes, one quart of milk, one pint of water; boil water and tomatoes together twenty minutes, then add the milk and one teaspoonful of soda. Season as you do oyster soup, with butter, salt, and pepper. Pour through a colander into a tureen.

2. One quart of tomatoes, one onion, two ounces of flour, four ounces of butter, two tablespoonfuls of sugar, two of salt, one-third of a teaspoonful of cayenne pepper, three pints of water, one-half pint of milk. Boil the tomatoes and onion in water for three-quarters of an hour. Add salt, pepper, sugar, butter, and flour, rub smoothly together like thin cream. Boil ten minutes. Boil separately. "When both are boiling, pour the milk into the tomatoes, to prevent curdling. Serve with square of toasted bread.

3. Slice and fry a small onion in hot butter; then add a dozen large tomatoes, skinned and cut in pieces; after they have cooked ten or twelve minutes, take out the onion and press the tomatoes through a sieve; braid a teaspoon of flour with a small piece of butter, and put into a saucepan; when it has cooked a little, add the tomato, season, and add nearly a pint of broth; let it boil a minute or two, and then add a cup of boiled rice, hot, and a half teaspoonful of soda.