Creole Soup
Cook three tablespoons of chopped green peppers and two tablespoons of chopped onion in one-fourth cup of butter for five minutes. Add a heaping tablespoon of flour, one quart of stock, a pint of tomatoes and simmer fifteen minutes. Rub through a sieve and season with salt and pepper. Just before serving add two tablespoons of grated horseradish and one teaspoon of vinegar.