Tomato Soup

Cut one ounce of ham, a little carrot and onion into thin slices, place these in a stewpan with two ounces of butter, one bay leaf and a few peppercorns. Add two tablespoonfuls of flour, stir together on the fire until it becomes a light brown color. Moisten with a quart of good broth, or stock, stirring it on a slow fire. Add one quart of canned tomatoes, and season with salt, pepper and two ounces of brown sugar. Let it boil together for one hour, after being thoroughly strained.

From page 7 of the 1904 edition.

Original page from the book