Tomato Soup
One can tomatoes; one bay leaf; one small onion; one pint of water; one tablespoon of butter; two tablespoons cornstarch; one-fourth teaspoon soda; one teaspoon sugar; little parsley; salt and pepper to taste. Put the tomatoes, bay leaf, parsley, onion and water on to boil for a few minutes, then strain through a colander; rub the cornstarch and butter together and when smooth, stir into the boiling soup. When smooth, add soda, salt, pepper and sugar.
SPLIT PEA SOUP (Without Stock) -Soak a large cup of split peas all night, then put them over the fire with two quarts of water and bring to a boil. Cook slowly, until the peas are soft. Rub through a sieve, heat and thicken with a tablespoon of flour rubbed into two of butter. Season with pepper, celery salt and onion juice. Stir to a smooth purée, and serve with dice of fried bread.