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Classic
Cook Books
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page 45
TOMATO SOUP
1 quart of peeled fresh tomatoes or canned. Let them stew till thoroughly cooked
and add half a teaspoon of soda. Have 1/2 gallon of fresh milk boiling. Stir
into the tomatoes 1 tablespoon of butter, 1 of flour, and red pepper and salt to
taste. Pour tomatoes into milk and let it boil 15 minutes. Serve hot.
TURTLE SOUP
1 turtle weighing 4 or 5 pounds,
1 gallon cold water,
1 onion,
4 cloves,
2 tablespoons butter,
Salt and pepper to taste,
1/2 tablespoon flour,
1 glass of claret or Madeira wine,
2 lemons.
Boil the turtle in the water till the meat drops from the bones; 3 or 4 hours
will be required. Add the seasoning and boil 30 minutes. Roll butter and flour
together and add just before taking from the fire. Pour in tureen and add wine
and lemons thinly sliced. Serve at once.
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