1 peck red ripe tomatoes
1 lg. bunch celery
5 to 7 lg. white onions

Cook each vegetable separately until tender or well done. Put each vegetable thru sieve. Put all together in a large kettle.

THICKENING:

Cook together with 2 cups of the above vegetables: 1/2 c. flour 1/4 c. salt A little pepper

Cook this mixture until thick, then add to first mixture. Cook for 25 minutes after it starts a rolling boil. Seal in pint jars. To serve as soup, add 1 pint soup to 1 quart milk. Carrots and green peppers may be added if desired.