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Tomato and Celery Soup

1 cup celery cut into half-inch pieces 1 pint water 1 quart tomatoes 1 tablespoon sugar 2 teaspoons salt 1 1/2 tablespoons flour 2 tablespoons butter 1 bay leaf Rub the contents of a quart can of tomatoes through a colander. Boil together the celery, water, strained tomato, bay leaf, sugar and salt. When celery is tender, bind the ingredients by rubbing the flour and butter together and pouring over it a little at a time, some of the warm--not scalding--soup. When thoroughly blended, stir into the remainder of the soup, and cook. Boil gently for five minutes. Remove the bay leaf; add sufficient water to make one and one-half quarts soup.