basket or piece of
cheesecloth and plunge into boiling water for one and a half minutes.
Plunge into cold water. Remove the skins and cores. Place the tomatoes
in a kettle and boil thirty minutes. Pass the tomato pulp through a
sieve. Pack in glass jars while hot and add a level teaspoonful of
salt per quart. Partially seal glass jars. Sterilize twenty minutes if
using hot-water-bath outfit or condensed-steam outfit; eighteen
minutes if using water-seal, or five-pound steam-pressure outfit;
fifteen minutes if using pressure-cooker outfit.

Soup Stock. To make the soup stock which is the foundation of all
the stock soups, use this recipe:

Secure twenty-five pounds of beef hocks, joints and bones containing
marrow. Strip off the fat and meat and crack bones with hatchet or
cleaver. Put the broken bones in a thin cloth sack and place this in a
large kettle containing five gallons of cold water. Simmer--do not
boil--for six or seven hours. Do not salt while simmering. Skim off
all fat. This should make about five gallons of stock. Pack hot in
glass jars, bottles or enameled or lacquered tin cans. Partially seal
glass jars. Cap and tip tin cans. Sterilize forty minutes if using
hot-water-bath outfit or condensed-steam outfit; thirty minutes if
using water-seal or five-pound steam-pressure outfit; twenty-five
minutes if using pressure-cooker outfit.

Soups made with soup stock are many and varied. One can utilize the
things at hand and change the distinctive flavor from year to year. I
will give you a few good specimen recipes which if followed will give
good results:

Vegetable Soup. Soak a quarter pound dried Lima beans and one pound
unpolished rice for twelve hours. Cook a half pound pearl barley for
two hours. Blanch one pound carrots, one pound onions, one medium-size
potato and one red pepper for three minutes and cold-dip. Prepare the
vegetables and cut into small cubes. Mix thoroughly Lima beans, rice,
barley, carrots, onions, potato and red pepper. Fill glass jars or the
enameled tin cans three-fourths full of the above mixture of
vegetables and cereals. Make a smooth paste of a half pound of wheat
flour and blend in five gallons soup stock. Boil three minutes and add
four ounces salt. Pour this stock over vegetables and fill cans.
Partially seal glass jars. Cap and tip tin cans. Sterilize ninety
minutes if using hot-water-bath outfit or condensed-steam outfit;
seventy-five minutes if using a water-seal or fiv