Tomato Soup
Half bushel ripe tomatoes, bunch of celery, 14 Bay leaves, 14 sprigs of parsley, 10 small onions, 50 whole cloves, 2 peppers (hot), 2 cups of bread flour, half cup salt, one pound of butter, 21/2 cups brown sugar. Cut tomatoes, celery, parsley, onions and peppers; add cloves, salt and bay leaves; cook until soft; strain and add sugar. Melt butter and add flour and smooth with a little soup. Add to the whole and cook until quite thick. Put in glass jars and dilute about one-third with milk, stock or hot water when served.
— Catherine Wagner