As a rule, cream-of-tomato SOUP is popular with every one. Besides being pleasing to the taste, it is comparatively high in food value, because its basis is cream Sauce. However, the tomatoes themselves add very little else besides flavor and mineral salts.
(Sufficient to Serve Four)
- 1 c. canned tomatoes
- 1 pt. milk
- 3 Tb. flour
- 3 Tb. butter
- 1/8 tsp. soda
- 1 tsp. salt
- 1/8 tsp. pepper
Force the tomatoes through a sieve and heat them. Make white Sauce of the milk, flour, and butter. Add the soda to the tomatoes, and pour them slowly into the white Sauce, stirring rapidly. If the Sauce begins to curdle, beat the SOUP quickly with a rotary egg beater. Add the salt and pepper and serve.
Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)