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Tomato Soup Without Meat

C. O. Van Cline.

One quart of tomatoes, one quart of water, one quart of milk. Butter, salt and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scalding, (over water to prevent scorching.) When the tomatoes are done add a large teaspoonful of salaratus, which will cause a violent effervescence. It is best to set the vessel in a pan before adding it to prevent waste.

When the commotion has ceased add the milk and seasoning. When it is possible it is best to use more milk than water, and cream instead of butter. The soup is eaten with crackers and is by some preferred to oyster soup. This recipe is very valuable for those who keep abstinence days.