Mrs. Shaw’s Creamy Tomato Soup
Three pints sweet milk, one can tomatoes (put through a sieve). Put milk and tomatoes into separate vessels. To the milk, when at the boiling point, add one tablespoonful flour, moistened with cold milk and rubbed to a smooth cream. Let boil for a minute, taking care not to burn. Into the tomato put salt and pepper to taste, one tablespoonful sugar (granulated), butter the size of a walnut and a scant teaspoonful baking soda. Stir well to mix, and let boil two or three minutes. when ready to serve, mix the two by pouring the milk into the tomato. Serve with hot croutons.
Croutons: Take stale bread, remove crust, slice one-half inch thick, butter well, cut in half inch cubes, spread on a pan, and put in hot oven till crisp and a delicate brown. Yours respectfully, Mrs. Sam’l Shaw, 1096 South Main-st. Dayton, Ohio. Source: The Dayton Herald – 5 Apr 1911
Mrs. Thaman’s Creamy Tomato Soup
Put into a saucepan one quart of canned tomatoes, or the equivalent in fresh ones, peeled and sliced, and one small onion. Cook 20 minutes, then rub through a sieve and return to the fire to keep hot. Meanwhile boil a quart of milk in a double boiler, thicken with two tablespoonfuls each of butter and flour creamed together, and stir constantly until smooth and creamy. Season the strained tomato with a teaspoonful of sugar and salt and pepper to taste. When all is ready to serve, add a teaspoonful of soda to the tomatoes, and then the boiling, thickened milk. Stir quickly and serve at once. If liked a little minced parsley may be added to the tomato five minutes before the milk is turned in. Mrs. Rober Thaman, 210 Daller-st. Dayton, Ohio.
Mrs. Webber’s Cream of Tomato Soup
Strain one quart can of tomatoes (if fresh ones are used boil first then strain), add salt and pepper and bring to a boil, add a pinch of soda. Heat one quart of milk or cream in another pan, mix one large tablespoon of flour with one of butter and pour the hot milk over it, stirring all the time. Let boil up once, and then pour into the tomato mixture, stir well and serve at once with toasted bread cut in strips or squares. Mrs. S. E. Webber, 131 West Herman-av.
Mrs. Meyers’ Creamy Tomato Soup
Rub the contents of a can of tomatoes through a strainer and put over the fire with a heaping teaspoon of granulated sugar, a teaspoonful of onion juice and a pinch of baking soda. when the tomatoes are scalding hot, cook together in another saucepan two tablespoonfuls of butter and a heaping tablespoonful of flour and pour upon them a quart of fresh milk. When this has been stirred to the consistency of rich cream, season the tomatoes with salt and pepper to taste and beat the milk gradually into them. Take at once from the fire, turn into bouillon cups or soup plates, and put a large spoonful of unsweetened whipped cream on the surface of each plate or coup of soup. Mrs. Evert Myers, Corner Third-st. and Linden-av. Dayton, Ohio.
Mrs. Spitler’s Cream of Tomato Soup
Put one pint of stewed, strained tomato juice in a saucepan, add bay leaf, one drop each of condensed flavor onion, celery and nutmeg. Put one quart of new milk in the double boiler. Rub two tablespoons each flour and butter together and add to the hot milk mixture, also adding is creamy. Strain tomatoes, add tablespoon sugar, one teaspoon salt, one-half teaspoon soda. when very hot put into the soup tureen; add the hot milk mixture, also adding chopped parsley and serve immediately with soup sticks. Mrs. E. Spitler, 257 Park-st. Dayton Ohio.
Mrs. Ingle’s Creamy Tomato Soup
Scald one quart milk with one small onion. Remove the onion and add two tablespoonfuls flour mixed with one-half cup cold water, taking care to keep the mixture free from lumps. Now cook one-half can of tomatoes fifteen minutes. Add one tablespoonful sugar and one-half teaspoonful soda and pass through a sieve. Next combine the two mixtures and add three tablespoonfuls butter, one teaspoonful salt, one-fourth teaspoonful pepper. This will serve six persons. Mrs. A. Ingle, 139 Martz-av.