Twenty Quick Soups by Sarah Tyson Rorer

Put one pint of stewed tomatoe into a saucepan, add slice of onions, bay leaf and sprig of parsley. Simmer ten minutes. Cover four tablespoonfuls of pearl sago with a pint of cold water and soak for twenty minutes. Now, stand this over the back part of the stove until the sago is perfectly clear, and the water almost boiling hot. Add to the tomatoes one pint of boiling water and two tablespoonfuls of butter, then press through a sieve. Return to the fire, add a teaspoonful of salt, half teaspoonful of pepper and then the sago. Serve at once. This soup may be varied by adding, instead of the pint of water to the tomatoes, a pint of stock.