Ruby Hoop Tomato Soup - cooking recipe

Ingredients

6 medium onions
1 bunch celery
8 qt. cut-up tomatoes
3/4 c. sugar
1/8 c. salt
1 c. butter or margarine
1 c. flour

Preparation

Cook all vegetables and run through food mill.
Cream butter, sugar and flour.
Add to puree.
Stir and cook until thin gravy. Put in jars and process 10 minutes at 5 pounds pressure.
At serving time, add 2 pinches of soda.
Makes 10 to 11 pints.