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Tomato soup - Myra Lawry
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| 12 lb | tomatoes, (400g) |
| 3/4 lb | white sugar, (50 g) |
| 3 | cloves |
| Several sprigs parsley | |
| 1 1/2 tsp | pepper |
| 3 or 4 | onions |
| 1 pint | water |
| 1 tbsp | common salt |
Boil 1/2 hour & strain or mouli.
Now add 4 tbsp melted butter & 4 tbsp corn flour dissolved in cold water. Add gradually to hot mixture. Boil 3 minutes and bottle either in sterilized preserving jars.
For serving, add half quantity of vegetable water and heat.
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