One pt. can tomatoes, 1 qt. milk, parsley, mace, butter, flour, bay leaf, sugar, soda.

To the tomatoes add a sprig of parsley, a blade of mace and a bay leaf, and stew together for 15 minutes. Rub together 1 tablespoonful of butter and 2 tablespoonfuls of flour; add to 1 qt. boiling milk and stir constantly until it thickens. When ready to use the soup, press the tomatoes through a sieve and add 1 teaspoonful of sugar and 1/4 teaspoonful of soda, then the boiling milk. It must not go on the fire after the tomatoes and milk are mixed, or it will curdle.