CLEAR TOMATO SOUP

Wash, peel, cut up and cook sufficient tomatoes to make 1
quart of thin stew when strained (or take 1 can). To this add 1
tablespoonful sugar; 1 teaspoonful salt; 1 dozen pepper corns;
4 cloves; tablespoonful each of chopped onion and parsley. Sim-
mer all for 20 minutes. Mix together 2 tablespoonfuls each of
soft butter and corn starch; dilute this paste with a little of the
hot soup; then add to the contents of the saucepan and stir until
smoothly thickened and clear. ‘Taste to see that it is properly
seasoned; rub through a sieve and reheat. In serving drop a pinch
of parsley in each plate.

—Mrs. Angus Bell-Irving (Korea)

TOMATO SOUP

To make it successfully, that is without having the milk
curdle, two separate soups should be made; a puree of tomato
without spices, and a white cream of chicken or veal soup, in
which a piece of salt pork has been boiled; the latter should be
thickened and finished, and the tomato soup mixed with it and
not afterwards boiled.

—Mrs. Henry Bell-Irving

POTAGE FANTANY

Mince 1 small carrot, 1 small turnip, 2 leeks, 1/3 stalk celery,
1 onion and some cabbage leaves. Stew the vegetables in 1 ounce
of butter with 1 ounce of finely chopped bacon; moisten with 1
quart white consomme; let this cook for 25 minutes then add 2
tablespoonfuls of shelled new peas, a few string and lima beans
(you may add any fresh vegetables that may be had) and 1 oz.
of spaghetti broken in small pieces. Ten minutes before taken
from fire, add 1 potato sliced. A few minutes before serving add
to the soup a small crushed clove of garlic, a small pinch of
chopped chervil and parsley and 1 ounce of grated bacon. Season
to taste.

—Mrs. Chas. Banks (San Francisco)

ROLLED TOAST STICKS

(Delicious as a Soup Accompaniment)

Cut the end crust from a fresh loaf of bread. Spread the
end of the loaf with creamed butter. With a sharp knife, cut oft
a very thin slice and remove the crusts. Beginning at one corner,
roll the slice to the opposite corner and press to fasten it, using
a little more butter on the corner if necessary. Repeat until the
required number of rolls have been prepared. Place them in a
shallow pan, place under a hot broiler and keep turning until even-
ly toasted and brown. Serve hot with soup.

—Mrs. Alison Cumming

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