TOMATO SOUP 2
1/2 bushel tomatoes
2 bunches celery
24 sm. onions
Very little red pepper
1 c. butter
1 c. sugar
3 tbsp. salt
1 c. flour
Cook tomatoes, celery and onions until done, 1/2 to 3/4 hour. Put through colander or food mill. Add rest of ingredients. Cook until thick, put in jars. Seal; put in pressure canner for 15 minutes at 10 pounds pressure.