Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

Tomato Soup.

1 pint of canned tomatoes.

1/2 pint of stock or water.

1 teaspoonful of salt.

1/5 teaspoonful of pepper.

1 teaspoonful of sugar.

1 tablespoonful of minced carrot.

2 tablespoonfuls of minced onion.

2 tablespoonfuls of butter.

1 tablespoonful of flour.

1 heaped teaspoonful of corn-starch.

2 whole cloves.

Put the tomato and stock in a saucepan and set on the fire. Cook the vegetables slowly in the butter for twenty minutes; then press out the butter and put the vegetables in the soup. Into the butter remaining in the pan put the flour, and stir until smooth and frothy; then add to the soup. Mix the corn-starch with four tablespoonfuls of cold water, and stir into the soup. Add the other ingredients, and simmer for one hour. Strain, and serve with toasted or crisped bread.