CONDENSED TOMATO SOUP

Sun (Auckland), Volume III, Issue 631, 6 April 1929, Page 7

CONDENSED TOMATO SOUP

AN “OAK” SPECIALITY i One of the pleasures of life n«** been passed by if close acquaintance has not been made with Thompson ; and Hills’s "Oak” tomato soup, one of the best and most outstanding pro ducts of our New ZeaJand IndustrieThose who are only familiar with the ordinary mixture of a little torrmi*. more water and a pinch of Sftlt (sen • as soup, would be delighted with t ' rich fragrance of this pleasing “Oak speciality. This soup is made from only th© best selected sun ripened to ; matoes, grown under the nealth-givlr influence of the “Sunny North.” Tli** skins and seeds are eliminated and the tomato is enriched with a generous addition of the Dominion’s celebrated first grade butter, delicately flavoured ; with a pleasing but elusive combtna - j tion of costly spices with fresh celer> | and onion. Notwithstanding the high quality of this product, it provides an economi cal and inexpensive addition to the dally menu. Owing to its highly con - centrated nature it allows of a genci ous addition of water or milk to :;uh the palate of th-s average individual 01 family. The onlj' preparation necessary is to empty a can of “Oak” soup into «» saucepan, add from one to two equal quantities of either water or milk, stir together and raise to the desired temperature. The exact amount of added water or milk will vary according to the individual taste, but it should be remembered that “Oak” soup is always of the same concentrated strength.