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Cream of Onion Soup

4 onions 2 cups milk 3 tablespoons butter 2 tablespoons flour 1 cup water Cut the onions in small pieces, and cook in the milk and water. Melt the butter, add flour, adding gradually to the milk mixture. Season with salt and pepper, and strain.

TOMATO SOUP NO. 1 1/2 can tomatoes or 1 pound fresh tomatoes 1 quart butter-bean stock 1/2 ounce tapioca 1/2 teaspoon sugar Pepper and salt Cheese-balls Put the tomatoes and stock into a saucepan, and boil for fifteen minutes; if fresh tomatoes are used, they should be sliced. Rub through a sieve. Return to the saucepan, and bring to boiling point. Add the tapioca, and cook for half an hour. Season, and serve with cheese-balls.

TOMATO SOUP NO. 2 1/2 can tomatoes or 1 pound fresh tomatoes 1/2 ounce chopped onion 1 ounce butter 1 pint milk 1/2 ounce flour 1/2 teaspoon sugar Salt and pepper 1 pint boiling water Melt the butter in a saucepan, and cook the onion in it for five minutes. Add the tomatoes and water, and cook for thirty minutes. If fresh tomatoes are used, they should be sliced and cooked in the butter with the onion. Run the tomatoes through a sieve. Mix the flour smoothly with a little of the milk, and put the rest into the saucepan. When boiling, add the flour, and cook for ten minutes. Add the tomato, and boil. Season and serve.