Cream of Tomato Soup

Ingredients

• ½ can tomatoes
• 2 teaspoons sugar
• ¼ teaspoon soda
• 1 quart milk
• 1 slice onion
• 4 tablespoons flour
• 1 teaspoon salt
• ⅛ teaspoon pepper
• ⅓ cup butter

Steps

1. Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper.

More recipes with tomatoes, baking soda, milk, onion, flour or butter

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.