Cook the vermicelli in the tomato till done and add water; if too thin, bind with a little thickening of butter and flour. A rounded tablespoonful of each will be enough for each quart of soup.
TOMATO AND OKRA SOUP
- Onion, large, 1.
- Butter.
- Stewed tomatoes, 2 cups.
- Soup stock or water, 4 cups.
- Thinly sliced okra pods, 2 cups.
- Flour, 1 teaspoonful.
- Nut butter, 1 teaspoonful.
- Chopped parsley.
- Salt.
Brown onion in a saucepan with a little butter; add flour, nut butter, tomatoes, parsley, and okra. Add the soup stock or water and cook slowly for three hours. Season with salt, and serve.
WHITE SWISS SOUP
- Rice, ½ cup.
- Onion, small, 1.
- Rich milk, 1½ cups.
- Flour, ½ teaspoonful.
- Water, 2 cups.
- Potato, 1.
- Egg yolk, 1.
- Salt.
Boil the rice in the water, and add the onion and potato. When the vegetables are well done add the rich milk and bring to a boil. Beat well the yolk of the egg with the flour and stir in the boiling soup. Let it boil, season with salt, rub through a sieve; reheat, and serve.
CORN AND TOMATO SOUP
- Kornlet, ground fine, 1½ cups.
- Strained tomatoes, 2 cups.
- Water, 1 cup.