6 lb tomatoes
6 oz onions
2.1/2 oz cornflour
pinch carb soda (1/5oz)
1 oz butter
1 oz salt
6.1/2 oz sugar
8mls Ezy Sauce (1/5 of 2 tbspn).
Method: Cook tomatoes and onions approx 1.1/2 hrs. Sieve. Bring back to boil. As soon as boils, add the butter and boil mixture 15 mins. Then add salt, sugar, Ezy Sauce and carb soda. Mix cornflour into a paste with a little water and slowly pour into mixture, stirring while pouring otherwise it will go lumpy. Continue to boil until it appears to be about the right consistency when cooled off in a saucer (bit like tinned soup). This freezes well and can be preserved. It is a concentrated soup and should be mixed with milk or water for serving.
Source: contributed by D. Voight in Lutheran Jubilee 150 Cook Book 1838-1988 Vol 2 by St. Paul's Congregation, Yorketown (1988), p.4.
