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Cream of Tomato Soup

1/2 can tomatoes 2 teaspoons sugar 14 teaspoon soda 1 quart milk 1 slice onion 4 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper 1/3 cup butter Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper.