Large Batch Tomato Soup

Large Batch Tomato Soup

One peck tomatoes, 
12 rather large onions, 
6 tablespoonfuls sugar, 
5 tablespoonfuls salt, 
4 tablespoonfuls butter, 
6 tablespoonfuls cornstarch,
1 tablespoonful whole cloves, 
2 quarts boiling water.

Method: Fry onions in butter until tender but not brown. 
Put with tomatoes and boil until soft. 
Take through sieve, add sugar, salt and whole cloves (in bag); add the 2 quarts boiling water. Boil until rather thick (about 1/2 hour), add the cornstarch, mixed with a little cold water; boil few minutes and can in airtight jars.

This is good without anything added but it is fine if just before serving
1/2 teaspoonful baking soda is added, then about half pint or more of
scalded milk and lump of butter.



*Tomato soup can be frozen to be pulled out on a rainy day.