TOMATO SOUP
14 quarts ripe tomatoes 14 tablespoons flour
7 medium-sized onions 14 tablespoons butter
1 stalk celery 3 tablespoons salt
14 sprigs parsley 8 tablespoons sugar
3 bay leaves 2 teaspoons pepper
WASH; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within one inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.
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