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Tomato Soup (Can tomatoes or quart tomatoes)

1 can tomatoes, or 1 quart tomatoes peeled and cut in pieces. 2 slices onion. 2 sprays parsley.

Bit of bay leaf. 4 cloves. 1/2 teaspoon peppercorns.

Few gratings nutmeg. 3 tablespoons butter. 2 tablespoons flour.

Salt, pepper, cayenne.

PROCESS: Cook the first six ingredients together twenty minutes. Rub through a purée strainer, keep hot. Melt butter in a saucepan, add flour and stir to a smooth paste, let cook one minute; dilute with tomato mixture to the consistency to pour. Combine mixtures and season with salt, a few grains cayenne and a grating of nutmeg. Reheat and serve with crisp, toasted Saratoga Wafers.