Tomato Soup.
Skim the fat from your soup-stock, and put it, meat bones and all, over the fire with a can of tomatoes. Simmer one hour and strain, rubbing the tomatoes through the colander. Season to taste; return to the fire, and when it boils, put in a lump of sugar, and a tablespoonful of butter cut up in half as much flour. Boil up once.