TOMATO SOUP

1 peck tomatoes

6 medium onions

1 pepper, red or green

1 cup sugar

1 tab. salt

Cook onions and peppers; strain through machine and use a regular strainer and bowl where pulp is dispensed to collect all the liquid. Then run the tomatoes through. Cook tomatoes, onions and peppers until thick. Add sugar and salt. Cold pack 15 min. When serving add equal amount of milk and enough flour to thicken.

TOMATOES

Wash tomatoes thoroughly. Drop in boiling water to help in peeling. Cut in half and stuff in jars. Remove air bubbles. (Cooking them for a short time helps to remove air bubbles and the air space in top of jar after canning.) Seal. Place in canner; cook for 15 min.