twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper.
Mock Bisque Soup
1/2 can tomatoes
2 teaspoons sugar
1/4 teaspoon soda
1/2 onion, stuck with 6 cloves
Sprig of parsley
Bit of bay leaf
3/4 cup stale bread crumbs
4 cups milk
1/2 tablespoon salt
1/8 teaspoon pepper
1/3 cup butter
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or Souffléd crackers.
Tapioca Wine Soup
1/3 cup pearl tapioca
1 cup cold water
3 cups boiling water
1/2 teaspoon salt
3-inch piece stick cinnamon
1 pint claret wine
1/2 cup powdered sugar
Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold.
CHOWDERS
Corn Chowder
1 can corn
4 cups potatoes, cut in 1/4-inch slices
1-1/2-inch cube fat salt pork
1 sliced onion
4 cups scalded milk
8 common crackers
3 tablespoons butter
Salt and pepper
Cut pork in small pieces and try out; add onion and cook five minutes, stirring often that onion may not burn; strain
