Put the tomatoes into a saucepan with the parsley, onion, bay-leaf,
and stock, or water, and cook fifteen minutes, and then strain
through a sieve. Wash the saucepan and put the tomatoes back in it,
and put on to boil again; melt the butter, rub smooth with the flour,
and put into the soup while it boils, and stir till it is perfectly
smooth. Then add the sugar, salt, and pepper and soda, and strain
into the hot tureen. Serve croutons with this soup.


Soup Made with Cooked Meats

Put all the bones, bits of meat, and vegetables which are in the
refrigerator into one large kettle on the back of the fire,
and simmer all day in enough boiling water to cover it all,
adding more water as this cooks away. Skim carefully from time
to time. If there are not many vegetables to go in, put parsley
and onion in their place. At night strain through the sieve,
then through the flannel, and cool.

This stock is never clear as is that made from fresh meat,
but it is almost as good for thick soups, such as pea, or tomato.


Chicken or Turkey Soup

Break up the bones and cover with cold water; add a slice of onion,
a bay-leaf, and a sprig of parsley, and cook all day, adding water
when necessary, and skimming. Cool, take off the grease,
heat again, and strain. Serve with small, even squares of