Tomato Bouillon Recipe

One quart tomatoes, one tablespoonful onion minced, one tablespoonful

parsley minced, one tablespoonful lean ham minced, one tablespoonful

butter, one pint water, six whole peppercorns, four whole cloves, one

bay leaf, salt-spoon paprika, one egg, one tablespoonful sugar. When the

whole mixture has thoroughly boiled, add sugar and salt to taste; brown

the onion and parsley in the butter, add to the other ingredients; boil

all ten minutes, then strain and cool; when perfectly cold stir in the

white of one egg, then beat thoroughly with Dover beater, place on stove

and stir constantly (to prevent egg from cooking) until the mixture

comes to a boil. Stand a few minutes on the back of the stove, strain

very carefully through a sieve covered with a cheese-cloth wrung out in

hot water. Serve hot. This will serve five persons.

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