Tomato Soup
Take one quart ripe tomatoes, peeled and chopped up, or a three-pound can of same, put in an earthenware baking dish with 1 pint grated corn (or, if in winter, dried corn prepared as it for the table), and add-- 1 teacup sugar. 1 teacup grated cracker. 1 teacup butter. 1 teaspoonful black pepper. 2 teaspoonfuls salt.
Set this in a hot oven with a tin plate over it to prevent browning. Have ready, in a porcelain kettle or pan, two quarts new milk boiling hot. When the tomatoes and corn are thoroughly done, stir in one large Irish potato mashed smooth, a little minced onion and parsley, and pour into boiling milk and serve.--Mrs. S.T.
Tomato Soup.
A shin of beef, season to your taste with all kinds of vegetables: Tomatoes, turnips, carrots, potatoes, cabbage cut fine, corn, butter beans and celery. When nearly done, take vegetables out and mash them well, and also cut the beef up fine. It is best to season with salt and pepper when you first put it on. The beef should be put on very early.--Mrs. J. L. Clear Tomato Soup. 1 large can tomatoes. 1 beef shin. 1 bunch soup herbs. 1 gallon water.
Boil eight hours, stir and skim several times. Strain through wire sieve, add one tablespoonful Worcester sauce and same of brown sugar. Serve with dice of toasted bread; pepper and salt to taste--Mrs. R.R.