Show p. Directions for Making Cream of Tomato Soup S up The difficulty usually encountered In making cream of tomato soup soui or tomato bisque as its it's often call called II Is having the soup curdle the last minute min mm- ute te This Is due to the effect o G. 11 the acid tomato on the hot milk I It can be avoided by the proper management manage ment meat of the Ingredients without tho the use of the soda so often called for says the United States Department of of Agriculture When soda soda- Is added adde the desirable acid flavor Is neutralized and the vitamin content content may be af af- af- af I 1 pint looked or 1 tablespoonful canned tomatoes flour 2 tablespoonfuls 1 I teaspoonful butter or other salt fat tat 1 quart milk mille 1 teaspoonful onion Sprig of ot parsley juice pinch of ot pepper Use two saucepans In one cook the tho tOI tomatoes slowly with the seasoning for tor forten torten forten ten minutes and then rub through a strainer In the other scald the milk and thicken It with the flour and butter rubbed to a paste Reheat the tho tomatoes in the first saucepan n combine combine com corn bine the two pans without further cooking and serve servo Immediately Tomato soup Is also very good when made with stock or Just water Use 1 pint of ot cooked or canned tomatoes 1 quart of ot water or meat stock 4 tablespoonfuls of butter or other fat 4 tablespoonfuls flour 1 teaspoonful sale a n pinch of at pepper a tablespoonful ot of chopped choppe onion Cook the onion In half halt the tho butter to develop l the flavor but do not fry try It Add dd the th rest of the butter and the flour and mix to a Q paste In another pan mix the stock or water the tomato and seasonings Heat these to the boiling point and pour slowly on the flour and butter paste stirring all aU the time to prevent lumping Cook for tor a few minutes minute strain and serve |