TOMATO SOUP FOR CANNING
(New England)
Put in a preserving kettle ½ bushel of ripe tomatoes, 2 bunches of celery (leaves and all), 30 sprays of parsley, 4 or 5 sweet green peppers, 20 onions, 1 clove of garlic, 12 whole cloves, ½ stick of cinnamon, 30 bay leaves, 1 teaspoonful of whole black pepper; boil this 4 hours, strain through a sieve, and add 1½ cups of flour, one cup of sugar, 1 lb. of butter, and 5 tablespoonsful of salt. Cook ½ hour longer and seal in sterilized jars.
This is a good soup and will keep all winter.