Cut half a small onion into rather coarse slices, and fry them in a
little hot butter in a _sauté_ pan. Add to them then a quart can, or ten
or eleven large tomatoes cut in pieces, after having skinned them, and
also two sprigs of parsley. Let it cook about ten minutes, when remove
the pieces of onion and parsley. Pass the tomato through a sieve. Put
into the stew-pan butter the size of a pigeon’s egg, and when it bubbles
sprinkle in a tea-spoonful of flour; when it has cooked a minute, stir
in the tomato pulp: season with pepper and salt. It is an improvement to
add a cupful or more of stock; however, if it is not at hand, it may be
omitted.
Return the soup to the fire, and, when quite hot, add a cupful of
fresh-boiled rice and half a tea-spoonful of soda.