Tomato Soup Recipe

From MRS. IDA M. BALL, of Delaware, Lady Manager.
One quart of canned tomatoes; one quart of boiling water; one small
onion; one carrot; celery and parsley; one teaspoonful salt. Boil
slowly for three hours and strain. Add two tablespoonfuls sugar, one
tablespoonful butter, two tablespoonfuls flour made into a paste with
water and used as thickening.

Vote