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Tomato Cream Soup

In a saucepan put one-half of a can of tomatoes, one small onion, one teaspoonful of salt, one teaspoonful of sugar, and one quarter of a teaspoonful of white pepper or paprika and simmer for fifteen minutes; then press through a sieve and return to the fire to keep hot. Scald one quart of milk in a double boiler and thicken it with two tablespoonfuls of flour and one tablespoonful of butter rubbed to a paste. A moment before the soup is to be sent to the table take both pans from the fire; into the tomato stir one-quarter of a teaspoonful of soda and when it ceases to foam, stir slowly into the thickened milk. Send at once to the table, with croutons of fried bread..