Tomato Bisque
1 quart can tomatoes 1 pint water 2 teaspoons salt 1 1/2 tablespoons sugar 3 two-inch sticks cinnamon 3 slices lemon 1 tablespoon butter 3 tablespoons flour 1 cup cream Cook the tomato, sugar, cinnamon, lemon and salt together for twenty minutes. Put through a colander, and bind with the butter and flour. Boil five minutes; add the hot cream, and serve at once.
If preferred, bay leaf and onion may be used for seasoning in preference to the cinnamon and lemon.
Condensed tomato may be used in this recipe, in which case use one and one-quarter cups of condensed tomatoes and an additional two and one-half cups water.