Soak half a pound of oatmeal in warm water for several hours, or overnight, then put through a sieve, and to the cream thus obtained add one cup each strained tomato juice and pulp, and finely ground celery.  Flavor with three tablespoonsful finely minced parsley and two tablespoonsful grated onion, or a clove of very finely minced and crushed garlic instead of the onion, as preferred.  This soup may be varied by substituting the pulp of tender corn, scraped from the cob, for the celery, or the juice and pulp of grated cucumbers.