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Cream of Tomato Soup

1 can tomatoes 1/3 cup butter 1/3 cup flour 3 teaspoons salt 1 quart milk Cover, and stew the tomatoes slowly one-half hour to an hour; add speck of soda, and rub through a strainer. Make a white sauce, and add the strained tomato slowly. One-third cream instead of all milk may be used, and adds to the flavor. When cream is used, two tablespoons of butter is all that is necessary.

Condensed tomato may be used advantageously in this recipe, in which case use one and one-quarter cups condensed tomato and an equal quantity of water. It is not necessary to cook this before adding to the white sauce, except to bring it to the boiling point. The pinch of soda must be added, however, to counteract the acidity of the tomatoes.