CHAPTER XII. THE MANUFACTURE OF TOMATO SOUP 112

Convenience and economy of canned soup—factors upon which success depends—unpalatability—proper sweetness—gradual souring of pulp—sampling—proper acidity—price and quality—microscopical counts—beginning the cook and adding soda—butter, onions, and spices—sugar and salt—testing thickness before adding flour—adding flour—filling and processing—shaking and labeling.