DRY TOMATO SOUP.





Brown a couple of onions in a little oil, about two table-spoonsful
or more, according to the number of tomatos; when hot, add about six
tomatos cut and peeled, season with cayenne pepper and salt, and let
the whole simmer for a short time, then cut thin slices of bread, and
put as much with the tomatos as will bring them to the consistency
of a pudding; it must be well beaten up, stir in the yolks of two or
three eggs, and two ounces of butter warmed; turn the whole into a
deep dish and bake it very brown. Crumbs of bread should be strewed
over the top, and a little warmed butter poured over.





DROP DUMPLINGS FOR VEAL OR CHICKEN. MRS. R. H. JOHNSON. DRY YEAST. MRS. W. H. ECKHART. facebooktwittergoogle_plusredditpinterestlinkedinmail

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