1800s Cooking Tips and Recipes
Clear Tomato Soup - Add a pint of water to a quart of stewed tomatoes. Add a slice of onion, a bay leaf, a teaspoonful of celery salt, or a little celery seed, or a sprig of celery, whichever is most convenient, a teasponful of salt and a dash of red pepper. Add two tablespoonfuls of butter; bring to boiling point, press through fine sieve, return to the fire, and add three tablespoonfuls of cornstartch moistened in cold water; cook until transparent, and serve with squares of toasted bread.
The Ladies' Home Journal, June 1898
Clear Tomato Soup - Add a pint of water to a quart of stewed tomatoes. Add a slice of onion, a bay leaf, a teaspoonful of celery salt, or a little celery seed, or a sprig of celery, whichever is most convenient, a teasponful of salt and a dash of red pepper. Add two tablespoonfuls of butter; bring to boiling point, press through fine sieve, return to the fire, and add three tablespoonfuls of cornstartch moistened in cold water; cook until transparent, and serve with squares of toasted bread.
The Ladies' Home Journal, June 1898
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