Page:Everyday Luncheons.djvu/25

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Put into a saucepan one tablespoonful of butter, a pinch of salt, and a sprinkle of red and black pepper. When the butter froths, add two tablespoonfuls of flour, and stir until thoroughly blended. Add three cupfuls of cold milk, and stir constantly until the mixture is as thick as cream sauce. Add two cupfuls of stewed and strained tomato which has been pressed through a sieve. Add a pinch of sugar and half a teaspoonful of baking soda. Bring to the boil, stirring constantly, and serve at once. An onion cooked with the tomatoes is a pleasant addition to the soup.

 

Boil a quart can of tomatoes with two cupfuls of cold water. Blend together one tablespoonful of butter and two of flour, mix with half a cupful of cold water, add to the soup, and stir constantly until it thickens. Add a grated onion, season with salt and pepper, simmer slowly for twenty minutes. Strain through a sieve, re-heat, add a teaspoonful of baking soda and two cupfuls of milk. Boil one minute and serve.

 

Slice a large onion, and fry brown in a little butter. Add a can of tomatoes and two cupfuls 