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Mock Bisque Soup

2 cups raw or canned tomatoes Bit of bay leaf 2 teaspoons sugar 1/3 teaspoon soda 1½ onion, stuck with 6 cloves Sprig of parsley 34 cup stale bread crumbs 4 cups milk 1½ tablespoon salt 1/8 teaspoon pepper 1/3 cup butter Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or souffléd crackers.