290 AGRICULTURE 



full. To 5 gal. soup stock add 5 oz. sait, J4 teaspoonful 

 of coriander seed, and *4 teaspoonful of powdered cloves, 

 and bring to boil. Fill remaining portion of jars or cans. 

 Partially seal glass jars. Cap and tip tin cans. Process 

 2 hours if using hot-water bath outfit ; 90 minutes if using 

 water-seal outfit; 75 minutes if using 5-pound steam-pres- 

 sure outfit ; 60 minutes if using pressure-cooker outfit. 



Checking List. 5 gal. soup stock (see No. 1), 8 Ib. 

 okra, *% teaspoonful coriander seed, J4 teaspoonful pow- 

 dered cloves, \y 2 Ib. rice, 5 oz. salt. 



Tomato Pulp for Cream of Tomato Soup. Place to- 

 matoes in a wire basket or piece of cheesecloth and plunge 

 into boiling water from 1 to 3 minutes. Plunge into cold 

 water. Remove the skin and core. Place tomatoes in 

 kettle and boil 30 minutes. Pass tomato pulp through a 

 sieve. Pack in glass jars or tin cans while hot, and add 

 a level teaspoonful of salt per quart. Partially seal glass 

 jars. (Cap and tip tin cans.) Sterilize 20 minutes if using 

 hot- water bath outfit ; 18 minutes if using water-seal or 5- 

 pound steam-pressure outfit; 15 minutes if using pressure- 

 cooker outfit. 



Cream of Tomato Soup from Canned Tomato Pulp. 

 Place the contents of a quart glass jar or No. 3 can of 

 tomato pulp in kettle. Add ys teaspoonful of baking soda, 

 pepper and salt to taste, 2 teaspoonfuls of granulated 

 sugar. Boil for 7 minutes. Place 1 quart of milk and 2 

 tablespoonfuls of butter in a kettle and simmer for 7 min- 

 utes. Add contents of tomato kettle to contents of milk 

 kettle and boil for 5 minutes. The product is then ready 

 to serve. 



Checking List. 1 qt. or No. 3 can tomato pulp, y% tea- 

 spoonful baking soda, 2 teaspoonfuls granulated sugar, 1 qt. 

 milk, 2 tablespoonfuls butter. Salt and pepper to taste. 



Chicken Soup Stock. Place 30 Ib. chicken in 10 gal. 



