Miss Leslie's New Cookery Book

a peck of ripe tomatos, that have been quartered, and pressed or strained through a sieve, so as to be reduced to a pulp. Add half a dozen onions that have been sliced, and a table-spoonful of sugar to lessen a little the acid of the tomatos. When the meat is all to rags, and the whole thoroughly done, (which will not be in less than six hours from the commencement) strain it through a cullender, and thicken it a little with grated bread crumbs. This soup will be much improved by the addition of a half peck of ochras, peeled, sliced thin, and boiled with the tomatos till quite dissolved. Before it goes into the tureen, see that there are no shreds of meat or bits of bone left in the soup. FAMILY TOMATO SOUP.--Take four pounds of the lean of a good piece of fresh beef. The fat is of no use for soup, as it must be skimmed off when boiling. Cut the meat in pieces, season them with a little salt and pepper, and put them into a pot with three quarts of water. The tomatos will supply abundance of liquid. Of these you should have a large quarter of a peck. They should be full-grown, and quite ripe. Cut each tomato into four pieces, and put them into the soup; after it has come to a boil and been skimmed. It will be greatly improved by adding a quarter of a peck of ochras cut into thin round slices. Both tomatos and ochras require long and steady boiling with the meat. To lessen the extreme acid of the tomatos, stir in a heaped table-spoonful of sugar. Add also one large onion, peeled and minced small; and add two or three bits of fresh butter rolled in flour. The soup must boil till the meat is all to rags and the tomatos and ochras entirely dissolved, and their forms undistinguishable. Pour it off carefully from the sediment into the tureen, in the bottom of which have ready some toasted bread, cut into small squares. FINE TOMATO