51.—TOMATO AND OATMEAL SOUP
| ½ can tomatoes | 1 teaspoon salt |
| 3 cups hot water | 1 teaspoon sugar |
| 2 slices onion | 1/8 teaspoon soda |
| ¼ bay leaf | 1/8 teaspoon pepper |
| 3 cloves | 1 teaspoon butter |
| ½ cup rolled oats |
Heat tomatoes, water, onion, bay leaf, and cloves to boiling point; add oatmeal gradually, and cook for forty-five minutes; press through a sieve; add seasonings and butter, and serve with croutons.
52.—TOMATO AND PEANUT SOUP
| 1½ cups stewed and strained tomatoes | ¼ teaspoon paprika |
| ½ cup peanut butter | 2½ cups boiling water |
| ¾ teaspoon salt |
Add tomatoes gradually to peanut butter, and when smooth add seasonings and water; simmer ten minutes, and serve with croutons. Well seasoned soup stock may be substituted for the water; if so, use less salt.
53.—WINSOR SOUP
| 2 potatoes | 1 tablespoon butter |
| 1 white turnip | 2 tablespoons flour |
| ¼ cup celery tops | 1½ teaspoons salt |
| 2 slices onion | 1/8 teaspoon pepper |
| 2½ cups boiling water | 2 tablespoons tomato ketchup |
| 1½ cups hot milk |
Pare and slice potatoes and turnip, add celery tops, onion, and boiling water, cook half an hour, and press through a sieve; add hot milk, thicken with butter and flour blended together, season, and serve with croutons.