Tomato Soup

4 lbs. tomatoes, 2 onions, 1 carrot, 2 quarts of stock or broth, pepper and salt and a little roux, 2 oz. fresh butter.

Cut up the onions and carrot, place them in a stewpan with the butter, and lightly fry them. Take the seeds out of the tomatoes, then put them in the stewpan with the fried onions and carrot, add the stock, pepper and salt, and let them boil for 1 hour, occasionally stirring them; add a little roux to thicken the soup, and strain through a fine hair sieve. Serve the soup very hot, and send to the table with it some small pieces of fried bread, sprinkled with chopped parsley.

Tomato Soup without Meat

1 can tomatoes, 2 large onions, 1/2 pint milk, 1 tablespoonful flour, 2 tablespoonfuls butter, salt, pepper.

Take 1 can of tomatoes, press through the colander and set on the fire where it will stew gently. Slice 2 large onions very thin and add to the tomatoes. Let it stew 1/2 hour, then add 1/2 pint of milk, 1 tablespoonful of flour rubbed in 2 of butter, and salt and pepper to taste. Let it boil 3 minutes, when it is done. Serve with bits of toasted bread.