SPANISH TOMATO SOUP
Put 1 tablespoon of butter in a saucepan, and when melted stir into it 3 onions thinly sliced, and let simmer for ten minutes; then add to them the juice from 1 can of tomatoes and 2 of the tomatoes, and let cook slowly for twenty minutes; strain, pressing through a sieve, return to the fire, add 1 tablespoon of butter, some pepper and salt, and stir in 2 well-beaten eggs. Do not let the soup boil after adding the eggs.
TOMATO-TAPIOCA SOUP
Put 2 quarts of water into a double boiler, and when it boils add ½ cup of tapioca. Slice 6 large tomatoes (or use 2 cups of strained canned tomatoes), cut 2 onions fine, and fry together until a light brown in 1 tablespoon of butter. Scrape the contents of the pan into the kettle and let simmer slowly for an hour and a half, then season well and serve.
TOMATO CREAM SOUP
Take 2 cups of canned tomatoes, juice and all, mash the large pieces to a pulp, and place in a saucepan with 1½ cups of hot water and a piece of butter the size of an egg, a pinch of pepper, ½ teaspoon of salt, and 1 bay leaf. Let come to a boil, and then add ¼ teaspoon of carbonate of soda, stir for one minute, and add 2 cups of milk. Let boil up and pour in tureen in which is a ½ cup of cracker crumbs very finely rolled. Use this way for ordinary use, or strain to serve in cups.