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964527 -- TOMATO SOUP
1 peck tomatoes
6 onions
1 bunch celery
1 lg. green pepper
1/2 c. sugar
1/2 c. butter
1/2 c. flour
1/4 c. salt
Core tomatoes, cut other vegetables in chunks and blend all together. Cream
sugar, butter and flour and then add salt and stir. Bring vegetables to a boil.
Add creamed mixture and boil for ten minutes. Pour into jars and seal. Makes
about 6 quarts.
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