Tomato Soup.
Peel and slice twelve large tomatoes, and stew twenty minutes. Rub through a colander to a pulp; season this with pepper, salt, and sugar. Take the fat from the top of your cold soup-stock, and put the latter over the fire. Simmer half an hour; strain out meat and bones. Boil and skim three minutes, and add the tomato sauce. Cook gently ten minutes; stir in a tablespoonful (even) of corn-starch wet with cold water. Boil up and pour out.