One quart of stewed tomatoes, or one quart can, one pint of stock, one small onion, one bay leaf, one stalk of celery, and a sprig of parsley, one teaspoonful of sugar, one-quarter teaspoonful of baking soda, two level tablespoonfuls of butter, four level tablespoonfuls of flour, salt and pepper to taste. Put the tomatoes in a saucepan with the onion, bay leaf, parsley and celery, let it stew for about ten min utes. Now press through a sieve fine enough to remove the seeds. Put it into a clean saucepan with the stock, place over the fire and bring to a boiling point. Rub the butter and flour together until smooth, and stir into the boiling soup. Stir constantly until smooth, then add the salt, pepper, sugar and soda, and serve.