Tomato Soup to Keep.

Put 4 lbs. of tomatoes, 2 onions, 1 teaspoon salt, peppercorns and sugar, and a little thyme into a pot with 2 quarts of water. Boil rapidly for 1 ½ hours and then rub through a colander. Bottle and seal while hot. This soup keeps all the year. When needed, heat the desired quantity, add two cups of milk, a lump of butter the size of walnut, and thicken with a tablespoon of flour.

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“… All that expands the spirit, yet appals,
Gather round these Summits, as to show
How earth may pierce to Heaven, yet leave
vain man below.”—Byron.
(Govt. Publicity Photo.)
A shoulder of Mt. Earnslaw, Southern Alps, South Island, New Zealand.