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Tomato Soup #1

Put into a sauce-pan one quart of stewed or can of tomatoes, one pint of stock, one bay leaf, one small onion, sprig of parsley, let all cook for fifteen minutes, press through a sieve to remove seeds, return to the sauce-pan and place on the range, rub a tablespoon of butter and two of flour together until smooth and stir into the soup when boiling. Stir constantly until smooth, add salt and pepper. Serve with croutons

The Malone Cookbook 1917

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