Tomato Soup - cooking recipe

Ingredients

1/2 bu. ripe tomatoes
1 large bunch celery
12 onions
20 Tbsp. sugar
7 Tbsp. salt
18 Tbsp. flour
1/2 lb. butter

Preparation

Put tomatoes on to cook until soft. Chop celery and onions and cook with a little water until soft. When tomatoes, celery and onions are soft, put through food mill. Put some of juice in separate bowl to cool. Put rest of juice in canner. When bowl of juice is cooled some, add sugar, salt, flour and butter. Stir until completely mixed and butter melted. Pour into canner with rest of juice. Cook on low until it comes to a boil (this takes about 2 to 3 hours). Then boil for 30 minutes. Then put into hot jars and can. Pints 15 minutes; quarts 30 minutes.