Tomato Soup

Skim and strain one gallon of stock made from fresh

Skim and strain one gallon of stock made from fresh beef. Remove the skin and cut out hard center of three quarts of tomatoes. Put through a fine sieve and add to the stock; make a paste of butter and flour and when the stock begins to boil stir in half a teacupful, be careful not to have it lumpy; boil twenty mintes; season with salt and pepper to taste. If you wish to make this soup of canned tomatoes, use two quarts.