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.
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.
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