TOMATO SOUP.
- 2 lbs. tomatoes
- 1 oz. butter
- 2 ozs. sago
- 1 large onion
- 1 quart stock
- Pepper and salt
Slice the tomatoes and onion, and boil in stock until tender, strain through a colander, and return to the saucepan, then add butter, sago, and seasoning; boil till sago is cooked.