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Cream of Tomato Soup

Cook together 1/2 of a can of tomatoes, I clove, I slice of onion, ½ of a teaspoonful of salt, 1½ teaspoonful of peppercorns and I sprig of parsley for twenty minutes, then rub through a sieve and return to the fire. Taste to see that it is highly seasoned. Make I pint of white sauce and season with salt and pepper. Take both saucepans from the fire, add to the tomatoes I salt-spoonful of baking-soda and stir until it effervesces. After two minutes add the tomato to the sauce and serve immediately.

A great variety of cream vegetable soups may be made by following the above rules and substituting some other vegetable which has been cooked tender and reduced to a thin pulp.

Celery, salsify, carrots, parsnips, potatoes, canned peas, etc., all make most satisfactory cream soups.