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Mock Bisque Sauce-with Cheese

I 1b. tomatoes (3 me- 1 tablespoonfuls butdium-sized) ter cup soup celery teaspoonful salt 2 tablespoonfuls flour ½ cup scalded milk tablespoonful white I or 2 tablespoonfuls pepper dry American cheese (grated) Wash celery and tomatoes well, put on to cook with one tablespoonful of water and boil slowly fifteen minutes. Put through a strainer fine enough to hold back the seeds. Melt the butter, add the flour, pepper, and salt, and, when well blended, the tomato, of which there should be half a cup. Let boil up well, remove from heat, and slowly stir in the hot milk. Keep the sauce hot, but do not allow it to boil after adding milk. Stir into it while on the stove the grated cheese. When this is melted the sauce is ready for the table. A good sauce for macaroni or spaghetti, plain boiled rice served as a vegetable, or for rice croquettes.