A Course of Lectures on the Principles of Domestic Economy and Cookery

will stand better than if it is turned out hot. But it is stiff enough to retain its form even when it is hot. And the sugar that is in the mould forms a little sauce around it on the dish. TOMATO SOUP. Next take a recipe for tomato soup. A can of tomatoes; put them over the fire. In the summer use about two quarts of fresh tomatoes. You will find that about two quarts will be sufficient. After the fresh tomatoes are peeled and sliced (you will remember canned tomatoes are already peeled), put them over the fire and stew them gently for about half an hour, or until they are tender. If the canned tomatoes are entirely solid you may need to add a little liquid, but I find there is generally more liquid in the can than you need. When the tomatoes are tender enough to rub through a sieve, put them through the sieve with a potato masher. That gives you pulp, or _puree_, of tomatoes. And you will add to the tomatoes, after they have been passed through the sieve, half a salt spoon of baking soda, and then milk enough to thin them to the proper consistency of soup. Season with salt and pepper, and let them boil, and serve the soup. If you want a thick soup, add to the tomatoes a quart of milk, and thicken the soup with cracker dust, very finely powdered and sifted. Thicken as much as you like, beginning with two heaping tablespoonfuls; add more if you want it. Of course you can put butter in either of these soups, but it is not necessary. The way I shall make the soup to-day will be to thicken it with butter and flour after the tomatoes have been passed through the sieve. Do not confuse these two recipes. You have got one of thin soup; you have got another with milk, salt and pepper, thickened with cracker dust. Now a third: Put a tablespoonful of butter and a tablespoonful of flour in a saucepan. Stir them over the