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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

SOUPS

TOMATO SOUP #2

Take 1 can of tomatoes rubbed thorough a colander, 1 tablespoonful of butter, a few potatoes cut in small pieces, a piece of celery or a teaspoonful of celery seed, salt and pepper to taste; stew slowly in a crock for 15 minutes, then add 1 pint of boiling water and 1 tablespoonful of flour moistened with 1/2 cup of cream. Let it boil up, and serve immediately with crackers. If allowed to boil long it will curdle.

Sister Mary E. Towslee, Colby, Kans.