CREAM-OF-TOMATO SOUP. 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 tomatos themselves add very little else besides flavor and mineral salts.

• 1 c. canned tomatos
• 1 pt. milk
• 3 Tb. flour
• 3 Tb. butter
• 1/8 tsp. soda
• 1 tsp. salt
• 1/8 tsp. pepper

Force the tomatos through a sieve and heat them. Make white sauce of the milk, flour, and butter. Add the soda to the tomatos, 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.

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