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Cream of Tomato Soup

Cook one dozen, or one can of tomatoes and pass through sieve; to one quart of pulp add half teaspoonful of soda. Put one tablespoonful of butter in saucepan and when it bubbles, stir in one tablespoonful of flour; when flour is cooked, add to tomatoes, and one pint of hot milk, salt and pepper, a dash of cayenne; heat thoroughly without boiling and serve at once. A cup of whipped cream improves it, but good without the cream.