TOMATO BOUILLON. It is possible to make a clear tomato soup without meat stock, but the recipe here given, which is made with meat stock, has the advantage of possessing a better flavor. The tomato in this bouillon lends an agreeable color and flavor and affords a change from the usual clear soup. Cooked rice, macaroni, spaghetti, or vermicelli may be added to tomato bouillon to provide an additional quantity of nutrition and vary the plain soup.

• 1 qt, meat stock
• 1 tsp. salt
• 1 Tb. sugar
• 1/4 tsp. pepper
• 1 can tomatos

Heat the stock, and to it add the salt, sugar, and pepper. Rub the tomatos through a fine sieve, and add them to the stock. Cook together for a few minutes and serve.

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