To one pint of canned tomatoes or four (4) large raw ones cut up fine, add one qt. of boiling water and let it come to a boil. Then add one-half teaspoon of soda and immediately one of sweet milk and cream, season with salt, pepper and butter.
Virginia Soup.
Put soup bone on in 1¹⁄₂ quarts of cold water, cut a small turnip in squares, also two (2) medium size potatoes, put in with bones and salt to taste. Drop in small handful cabbage chopped fine, 6 tablespoons canned corn, small handful of carrots cut in dice and two (2) tablespoons of tomato to color, 1 tablespoon of flour and pepper to taste. Keep closely covered, cook slowly simmering for 3 or 4 hours. Then take out bone and if clear soup is preferable strain out vegetables also. Serve at once in hot tureen with toasted crackers.
Potato Soup.
Four (4) potatoes boiled and mashed. Save water left, boil two quarts milk; add potatoes and water, also tablespoon of flour, salt and pepper and a little chopped parsley. Let come to a boil and serve.
Corn Soup.
Take one (1) can of sweet corn and 1 pint of water and let it cook slowly for almost fifteen (15) minutes. Strain and add a cup of milk and cream and little minced parsley, thicken with 1 tablespoon of flour. Let come to a boil and serve.
Black Bean Soup.
One (1) quart of beans, parboil in three quarts of water, add 1 teaspoonful of soda, add few slices of salt pork, when they have cooked tender, drain and serve with slices of hard-boil eggs and slice lemon.