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Soup (Pint stewed or canned tomatoes)

1 pint stewed or canned tomatoes 1 pint water or stock 1 small onion Salt and pepper 1 bay leaf 1 tablespoon butter 1 tablespoon flour Put the tomatoes over the fire with the water, onion and bay leaf; cook slowly for one half hour; strain through a fine sieve; wash the saucepan; return the tomatoes to it and put again over the fire. Add the butter and flour well rubbed together; stir until smooth; season to taste and serve with Croutons.

VEGETABLE SOUP No. 1 11/2 ounces butter 1 small onion 1/2 carrot 1/2 stalk celery 1 cup beans or split peas 2 quarts water Pinch of mace Salt and pepper 1 dozen allspice Put the butter in a large kettle over a slow fire. While it is melting slice the onion, cut the carrot and celery into small pieces, and put them in the butter, covering them closely until they are slightly browned. Have ready the beans or peas which have been soaked in cold water all night, and bring them to a boil in a quart of water. When the vegetables are browned pour the boiling peas over them; add another quart of water; bring all to a boil; skim well and add the seasoning. Cover the kettle and let it simmer for three hours. Then strain the vegetables and press them through a colander. Return all to the kettle; bring to a boil and serve.

VEGETABLE SOUP No. 2 1/2 cup chopped onion 1 tablespoon butter or drippings 11/2 quarts water 2 cups shredded cabbage 1/2 cup chopped carrot 1 leek 1 tablespoon chopped pepper 11/2 teaspoons salt 1 saltspoon pepper 1 tomato 1 cup sliced potato 1 tablespoon chopped celery Brown the onion slightly in the butter or drippings. Have the water boiling hard and add all the vegetables except the potato and tomato. Boil rapidly for ten minutes; then gently for one hour. Add the other ingredients and cook one hour longer. Have the cover partially off the kettle during the entire time.