Vegetable Bouillon
Vegetable soup stock, 2 quarts.
Cooked and strained tomatoes, 2 cups.
Bay leaves, 2.
Salt, 1 tablespoonful.
Onions, grated, medium size, 2.
Mix all the ingredients together, and let simmer slowly two or three hours. There should be about one quart of soup when done; strain, reheat, and serve.