Red Tomato Soup Recipe

Instructions

1. Skim the grease from a quart of beef stock and turn into it a can of tomatoes, or a quart of fresh tomatoes which have been peeled and sliced.
2. Simmer for an hour.
3. Then rub the soup through a sieve and return to the fire with a large teaspoon of sugar, a tablespoon of butter rolled in flour, a teaspoon of onion juice, a teaspoon of kitchen bouquet, and pepper and salt to taste.
4. Add half a cup of boiled rice.
5. Simmer five minutes, and serve with squares of toasted bread.