Canned Tomato Soup - cooking recipe

Ingredients

1/2 bushel tomatoes
2 Tbsp. salt
1/8 tsp. pepper
4 tsp. celery salt
4 tsp. onion salt
1 1/2 c. sugar
1 lb. butter
2 c. flour

Preparation

Cook first 6 ingredients altogether and run through a sieve to make juice.
Melt butter and stir in flour; add to juice and bring to a boil.
Can in pints or freeze.
Boiling water bath for 30 minutes.
Makes 8 to 10 quarts.