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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