CREAM OF TOMATO SOUP.
Prepare like the foregoing. Add one-fourth part or more of hot cream before serving. If milk is used, it must be more in proportion than cream.
CREAM OF TOMATO SOUP. No. 2.
Mix one quart of hot water with one quart of strained hot tomato juice. Dissolve two to three tablespoonfuls of corn starch in cold water and stir into the boiling fruit juice. Boil 10 minutes, and season with salt and a little sugar, if desired. Remove from the fire, add hot cream, mix and serve. Good in the summer.
APPLE SOUP. No. 1.
Heat a tablespoonful of olive oil and one of butter, mix with a tablespoonful of white flour, gradually add a pint of boiling water and stir. When done, wash and grate one apple with the skin. Add the grated apple to the soup, also a pinch of salt, a tablespoonful of sugar and a stick of cinnamon. Let all boil for about 10 minutes. Remove from the fire, add another teaspoonful of butter and a few drops of lemon; mix well, pour on a soup plate and serve with crusts. If the stomach is very delicate the soup must be strained.
APPLE SOUP. No. 2.
Prepare as the foregoing. Add one-half of hot cream before serving; mix well. Omit the extra teaspoonful of butter, oil and lemon.
APPLE SOUP. No. 3.
Soak some stale or French bread with a little boiling water and a pinch of salt for an hour or longer, then add about a quart of boiling water, also one or two apples which have been cut up with the skins on, simmer slowly for an hour. Then run through the colander, add a piece of butter, or a little hot cream and serve. For flavoring use some dried raisins or currants or prunes; soak them with a little boiling water for an hour and add the soup before serving. In place of the fruit add vanilla bean, cinnamon or lemon rind and a tablespoonful of sugar with the soup in boiling.