Tomato Soup - cooking recipe

Ingredients

1/2 bushel tomatoes
7 medium onions
11 sprigs parsley
14 stalks celery
14 Tbsp. flour
16 Tbsp. sugar
4 Tbsp. paprika
8 Tbsp. salt
14 Tbsp. melted butter

Preparation

Bring to boil
tomatoes, sliced but not peeled, onions, parsley, celery and 2
quarts
water.
Boil until tender.
Run through
sieve.
Combine
flour,
sugar,
paprika,
salt
and butter.
Add 1 pint water
and cook until thick.
Add to soup. Pour in jars.
Cold pack about
1/2 hour.
I also add 14 whole cloves and 2 or 3 bay leaves.
Makes about 14 quarts.