CREAM OF TOMATO SOUP

1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour; rub through strainer; heat and add soda. In the meantime, melt butter and stir in
flour; add milk slowly, cooking over low fire until thick; add seasoning. Take from fire and stir in hot tomatoes and
serve immediately.

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CELERY SOUP CLEAR

1 head celery, 2 tablespoons sago, 2 qts. water.
Wash the celery, chop into small pieces, and stew in the water for 2 hours. Strain. Wash the sago, add it to the clear
liquid, and cook for 1 hour. For those who prefer a thick soup, pea-flour may be added. Allow 1 level tablespoon to
each pint of soup. Mix with a little cold water, and add to the boiling soup. One or two onions may also be cooked
with the celery, if liked.

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CORN SOUP

1 breakfastcupful of fresh wheat, 1 quart of water, 1/2 pint of milk, 1/2 oz. of butter, 1/2 oz. of finely chopped
parsley, 1 oz. of eschalots, seasoning to taste. Steep the wheat over night in the water and boil it in the same water for
3 hours, add the butter, the eschalots, chopped up very fine, and pepper and salt. Let the whole simmer very gently
for another 1/2 hour, add the milk and parsley boil the soup up once more, and serve.

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COCOANUT SOUP

2 cocoanuts grated, 2 blades of mace, 1 salt spoonful of cinnamon, 3 pints of water, the juice of a lemon, 2 eggs, 1 oz.


of Allinson fine wheatmeal, pepper and salt to taste. Boil the cocoanut in the water, adding the mace, cinnamon, and


seasoning. Let it cook gently for an


hour; strain the mixture through a sieve and then return the soup to the saucepan. Make a paste of the eggs,


wheatmeal, and lemon juice, add it to the soup and let it boil up before serving; let it simmer for 5 minutes, and serve


with a little plain boiled rice.

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