Tomato Soup, with Rice.
Cut half a small onion into rather coarse slices, and fry them in a little hot butter in a sauté pan. Add to them then a quart can, or ten or eleven large tomatoes cut in pieces, after having skinned them, and also two sprigs of parsley. Let it cook about ten minutes, when remove the pieces of onion and parsley. Pass the tomato through a sieve. Put into the stew-pan butter the size of a pigeon’s egg, and when it bubbles sprinkle in a tea-spoonful of flour; when it has cooked a minute, stir in the tomato pulp: season with pepper and salt. It is an improvement to add a cupful or more of stock; however, if it is not at hand, it may be omitted.
Return the soup to the fire, and, when quite hot, add a cupful of fresh-boiled rice and half a tea-spoonful of soda.
Tomato Soup (Purée aux Tomates).—Mrs. Corbett.
Boil a dozen or a can of tomatoes until they are very thoroughly cooked, and press them through a sieve. To a quart of tomato pulp add a tea-spoonful of soda. Put into a saucepan butter the size of a pigeon’s egg, and when it bubbles sprinkle and stir in a heaping tea-spoonful of flour. When it is cooked, stir into this a pint of hot milk, a little Cayenne pepper, salt, and a handful of cracker crumbs. When it boils, add the tomato pulp. Heat it well without boiling, and serve immediately.
The soda mixed with the tomatoes prevents the milk from curdling.