SOUP RECIPE - 523
TOMATO
SOUP
1/2 bushel tomatoes, strained
6 green peppers
6 lg. onions
1 lg. bunch celery
1/4 c. salt
2 c. sugar
2 c. flour
3 sq. margarine
1 1/2 c. alphabet soup pasta
Juice tomatoes, then chop and cook other vegetables until tender.
Melt
margarine and add flour.
Combine all vegetables and add salt and sugar.
Bring
to boil and add combined flour and butter (blend with little soup).
Combine all and boil 10 minutes.
Pressure 10 minutes.
SOUP RECIPE - 524
TOMATO
SOUP
1/2 bushel tomatoes
2 bunches celery
24 sm. onions
Very little red pepper
1 c. butter
1 c. sugar
3 tbsp. salt
1 c. flour
Cook tomatoes, celery and onions until done, 1/2 to 3/4 hour.
Put through colander or food mill.
Add rest of ingredients.
Cook until thick, put in jars. Seal; put in pressure canner for 15 minutes at 10 pounds pressure.
SOUP RECIPE - 525
TOMATO
SOUP
1/2 bu. tomatoes (25 lbs.)
1 1/2 c. sugar
2 tbsp. canning salt
1/8 tsp. pepper
4 tsp. onion salt
4 tsp. celery salt
1 lb. butter
2 c. flour
Wash and quarter.
Cook until soft.
Run through blender.
Put through sieve. Combine juice and spices except butter and flour.
Heat.
Melt butter in pan. Remove and stir flour into butter until paste, no lumps.
Add juice to paste, stirring to blend.
Keep doing until paste gets thin.
Pour back into juice. Bring to full boil.
Put in jar.
Process in open kettle or pressure cooker.
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