Tomato Soup
Boil twenty minutes; add one teaspoonful baking soda and one quart of sweet milk, a piece of butter size of an egg, salt and pepper to taste. Thicken with a little flour and strain before serving. Delicious. -Mrs. E. A. B. CREAM SOUP (GREEN PEAS).
Pour off the water from a can of green peas, put the peas in a pot with enough water to cover them, season with salt, let them cook a few minutes and mash through a fine sieve. Take a tablespoonful of butter and two of flour, melt them together and let cook until they look frothy and bubble; then pour in one pint of sweet milk and one pint of water; season with Tabasco pepper and salt. Let it boil a minute and add the peas which have been put through the seive, and let all boil just a minute and serve. -Mrs. E. A. B. CREAM SOUP (TOMATOES).
Make a cream soup the same as the above. Take a small can of tomatoes, rub through a seeve, then put them on to cook with two blades of mace, a grate or two of nutmeg, salt and red pepper and a very small pinch of soda. Let boil for five or ten minutes, and while boiling hot pour in the creamsoup that has been prepared. Let come to a boil and then serve. Very nice.