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Cream Tomato Soup

Cook one quart or one dozen tomatoes and one onion, press through a sieve. Put three tablespoonfuls of butter in a saucepan. When it bubbles stir in two tablespoonfuls of flour; add one-half teaspoonful of salt, one teaspoonful of sugar, and a quarter of a teaspoonful of white pepper, or paprika, or cayenne or tobasco. Have one quart of milk very hot without boiling, tomatoes boiling, add seasoning, and one-half teaspoonful of soda; then add hot milk and one cupful of whipped cream and serve at once. Delicious.