Cream Of Tomato Soup - cooking recipe

Ingredients

10 qt. (1/2 bushel) tomatoes
3 sticks celery
3 bay leaves
5 onions
1 c. flour
3/4 c. sugar
2 Tbsp. salt
1 tsp. black pepper

Preparation

Wash tomatoes; cut out cores and cut unpeeled.
Put in heavy pot; add bay leaves and bring to a boil.
Remove bay leaves and put tomatoes through colander or ricer, juicer.
Put onions and celery with a small amount of tomato juice and blend until smooth. Add to strained tomatoes.
Mix 1 cup flour and sugar and small amount of tomato juice.
Add tomatoes.
Add salt and pepper and bring to a boil.
Boil 5 minutes; pour into jars and seal. Process 10 minutes at 10 pounds pressure.