Classic Cream of Tomato Soup with Croutons (1929)

• 1 cup tomatoes
• 1 cup water
• 1 cup milk
• 1/8 cup rice
• 1/8 tspn soda
• 1 tbspn butter
• 1 tbspn flour
• Salt, pepper
• Croutons (see below)

Place tomatoes, water, rice, salt, and pepper in pan, and cook until rice is tender. 

Prepare a thin white sauce with the butter, flour, and milk.  Add soda to the hot tomato mixture, then add this gradually to the white sauce. 

Serve at once. Do not heat again for the milk may curdle.  Serves 2 to 3.

Croutons
Cut bread 1/4-inch in thickness, and remove crust. Cut slices into strips, and strips into cubes. Dip in mellted butter, and brown in the oven or fry in deep fat.

(Origin - "Cupid's Book" published in 1929 by E.F. Kiessling of Oakland, California. This book, full of recipes, housekeeping tips, and advertisements, was handed out by San Diego County to newlywed couples.) 

More "Lost" Classic Recipes
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