Cream of Tomato Soup II
Ingredients
- 6 1/2 quart tomatoes, or 2 No.10 cans
- 1 small bunch parsley
- 1 teaspoon thyme
- 2 1/2 bay leaves
- 1 tablespoon whole peppers
- 1 teaspoon cloves
- 1 onion, sliced
- 5 tablespoon sugar, (2 1/2 ounces)
- 4 3/4 quart Thin White Sauce
Directions
- Boil tomatoes with all the seasonings 5 minutes, then rub through a sieve.
- There should be 5 3/4 quarts liquid and pulp.
- If not, add water.
- Pour tomato mixture slowly into hot white sauce when ready to serve, stirring to blend well.
- If white sauce is made from milk diluted with an equal quantity of chicken or meat broth, a delicious variation results.
Other Information
Author: Evaporated Milk Association
Source: Quantity Recipes for Quality Foods (1939-01-01)
Category: Soup
Ingredients: tomato, parsley, thyme, bay leaf, pepper, clove, onion, sugar, Thin White Sauce
Equipment: measuring cups, measuring spoons, sieve, pot
See Also
Philadelphia Pepper Pot II
Author: Yorkraft Inc
Source: Pennsylvania Dutch Cooking (1960-01-01)
Category: Soup
Ingredients: bay leaf, honey, clove, veal, parsley, water, salt, celery, red pepper, carrot, green pepper, thyme, tomato, peppercorn, onion, potato, pimento
Equipment: measuring cups, measuring spoons, knife, stove, pot
Clear Tomato Soup
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Soup
Ingredients: tomato, flour, bay leaf, sugar, onion, salt, clove, fat, pepper
Equipment: measuring cups, measuring spoons, sieve, pot, stove
Tomato Sauce II
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Sauce
Ingredients: tomato, onion, clove, flour, fat, sugar, salt, bay leaf, pepper
Equipment: measuring cups, measuring spoons, knife, sieve, pot, stove
Spanish Lima Beans
Author: Metropolitan Life Insurance Company
Source: Metropolitan Cookbook (1964-02-01)
Category: Side
Ingredients: lima bean, onion, salad oil, tomato, bay leaf, salt, pepper, sugar
Equipment: measuring spoons, measuring cups, pot, saucepan
Jellied Tomato Salad
Author: United States Department of Agriculture
Source: Tomatoes On Your Table (1944-01-01)
Category: Salad
Ingredients: gelatin, salt, pepper, water, lemon juice, tomato, cucumber, onion, celery, bay leaf, sugar
Equipment: measuring cups, measuring spoons, knife, sieve, pot, stove, refrigerator
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove