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TOMATO SOUP Mrs. Joas J. Miller 1 peck ripe tomatoes 3 bundles of celery 2 red peppers 5 sprigs of parsley ? C. sugar ? C. butter ? C. flour ? C. salt 4 onions Peel tomatoes; cook and put through sieve. Boil pulp done nearly ? . Grind parsley, onions, celery and peppers through food chopper, saving all juice. Add the juice to make paste with sugar, butter, flour and salt. Cook ? hour longer.

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