1 tablespoonful of flour.
1 heaped teaspoonful of corn-starch.
2 whole cloves.
Put the tomato and stock in a saucepan and set on the fire. Cook the vegetables slowly in the butter for twenty minutes; then press out the butter and put the vegetables in the soup. Into the butter remaining in the pan put the flour, and stir until smooth and frothy; then add to the soup. Mix the corn-starch with four tablespoonfuls of cold water, and stir into the soup. Add the other ingredients, and simmer for one hour. Strain, and serve with toasted or crisped bread.
Tomato Soup, No. 2.
1 pint of canned tomatoes.
1/2 pint of water.
1 tablespoonful of butter.
1 tablespoonful of flour.
1/2 teaspoonful of salt.