Tomato Soup
Into four cups of brown stock put three cups of cold stewed tomato, one stalk of celery, one carrot and one onion chopped, four cloves, four peppercorns and one teaspoon of salt. Allow it to simmer slowly till the tomato is reduced to a pulp. It will take about one hour to cook. Put it in a puree sieve and press all the pulp possible through it. Melt one tablespoon of butter with two tablespoons of flour, add it to the puree and stir, cooking it till smooth. If you dislike the bitter flavor of the tomatoes add half a teaspoon of soda and two teaspoons of sugar before pouring the soup in the tureen. Serve with croutons.