Tomato Soup - cooking recipe

Ingredients

1/2 bushel tomatoes
8 to 12 medium onions
2 c. sugar
1 lb. oleo
6 Tbsp. salt

Preparation

Cook tomatoes until
soft;
run under sieve (strainer). Cook onions and celery
in
oleo until soft.
Add all ingredients after putting tomatoes through the sieve (strainer).
Add 12 to 14 tablespoons
of cornstarch to boiling tomatoes (mix a little water
to cornstarch) before adding to tomatoes.
Cook 15 minutes on low setting.
Jar and seal.