Nut Chowder Soup
Nuttolene or protose, ¼ pound.
Hard-boiled eggs, 3.
Browned onions, 3.
Sage, 1 teaspoonful.
Thyme, 1 teaspoonful.
Bay leaves, 2.
Salt, 1 tablespoonful.
Chop all together till fine, then add to strained boiling tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful; reheat and serve.