2.—A CREAM TOMATO SOUP.
Twelve tomatoes, skinned and cut up, cook thirty minutes (or a quart of canned tomatoes, ten minutes will cook it). When cooked, stir in quarter of a teaspoonful of soda; when done foaming put in two large crackers, rolled fine; one quart of milk, salt and pepper to taste; stir in a piece of butter nearly the size of an egg; let it all boil up once, then serve for dinner.