I have a fondness for tomato soup and steak without grizzles. Since
almost any one can broil a steak I’ll pass that up and tell you how to
play cream of tomato right around the kitchen course in par.
You can take ripe tomatoes, cut them up, stew them and put them through
a strainer. You can add a bit of soup stock and seasoning and all that,
but the easy way is to take some of Mr. Campbell’s tomato soup and add
milk instead of water—only use more soup, per person, than the can
label calls for.
Don’t boil it—but when the soup is good and hot give it a bit of
informal seasoning and then stir in _a lot_ of stiff whipped cream.
Keep back enough of the whipped cream to put a big spoonful of it in
the center of each plate.
Use the can opener at the first tee and with luck you’ll be on the
dinner table in an easy three. Play out of the soup plate with a good
sized spoon for a par four—and there you are!
You’ll be able to whip the cream without detailed directions. The
important thing is choosing the right egg beater or cream whipper or
whatever you use. The next important thing in whipping cream is stance.
You’ll gradually acquire that, after you’ve spattered the front of
your vest a time or two, and hooked a few long ones to the wall paper.
I believe that there are some safety devices for whipping cream, but
they take all the sport and excitement out of the thing.