Creole Soup
6 qts. brown stock
3 qts. tomatoes
1 cup chopped green sweet pepper
3⁄4 cup chopped onion
11⁄2 cups butter
2 cups flour
11⁄2 tablespoons salt
1⁄4 teaspoon cayenne
3⁄4 cup grated horseradish
2 tablespoons vinegar
11⁄2 cups macaroni rings
Make it as directed on page 69.
Serves forty or forty-five persons.