Tomato Soup

Directions

1. Cook tomatoes in water until soft (15 to 30 minutes) and rub thoroughly through a strainer.
2. Add more water if it boils away much.
3. There should be about 4 cup of the vegetable stock.
4. Use the water for preparing the thickening and measure tomato after stewing and straining.
5. 3 or 4 whole cloves and 3 or 4 peppercorns may be cooked in the tomato, and stock may be substituted for water.
6. Scald onion in milk, or chop it and cook 5 min in the butter, being careful not to brown it.
7. Add flour to butter and stir into this mixture the hot milk, as for white sauce, method i.
8. Combine with the stock, reheat, season, and serve.
9. 1 tablespoon chopped parsley may be added.