1 small bay leaf.
1 1/2 tablespoons butter 3 tablespoons flour.
2 teaspoons sugar.
2 teaspoons Savora.
Cook the tomatoes, water, bay leaf, onion, salt and savora together 15 to 20 minutes. Strain and pour slowly over the flour and butter, which have been well blended, stirring meanwhile. Let boil five minutes and serve. If preferred, other seasonings may be used. Three slices lemon, and three two-inch sticks of cinnamon, instead of the onion and bay leaf, make a delicious soup. The savora may be omitted.
1 1/4 cups condensed tomato and 2 1/2 cups of water may be used in place of the quart of tomatoes.
1 cup celery cut into half-inch pieces 1 pint water 1 quart tomatoes.
1 tablespoon of sugar.
2 teaspoons salt.
1 1/2 tablespoons flour 2 tablespoons butter.
1 bay leaf.
Rub the contents of a quart can of tomatoes through a colander. Boil together the celery, water, strained tomato, bay leaf, sugar and salt. When celery is tender, bind the ingredients by rubbing the flour and butter together and pouring over it a little at a time, some of the warm (not scalding) soup. When thoroughly blended, stir into the remainder of the soup, and cook. Let boil gently for 5 minutes. Remove the bay leaf; add sufficient water to make 1 1/2 quarts soup.
1/2 quart can tomato or 3/4 cup condensed tomato 2 tablespoons rice 1 small turnip.
1 small carrot.
1 large onion.
2 cups water.
1 tablespoon butter.
2 teaspoons salt.
Peel and slice the turnip, carrot, and onion. Cook these vegetables with the rice, tomato and salt in the water. When the vegetables are tender, rub all through the colander. Add the butter and, if necessary, water sufficient to make one quart.
1 cup sliced carrots 1 cup sliced turnips 1 cup chopped celery 1 cup chopped onions.
2 cups strained tomatoes or 3/4 cup condensed tomato 1 quart water 1 teaspoon salt.
Cook the vegetables, which have been sliced, in the water until tender. Strain off liquid which should equal one pint in quantity. Add the tomato which has been put through a colander, and salt. If desired, one bay leaf may be added to vegetables when cooking.
To the Tomato Bouillon, add one-half cup of macaroni, which has been cooked in one quart water. In cooking the macaroni, add it to the boiling water together with 1 teaspoon of salt. When the macaroni has become tender, drain off the water, adding a dash of cold water to keep the macaroni from sticking. Cut the macaroni into small rings, and add to bouillon. Macaroni ringlets or Italian paste may be substituted if desired.
Cook 1/2 cup vermicelli, broken into inch lengths, boiling in salted water, and add to Italian soup, in place of the macaroni.