Stew one can tomatoes until soft, strain, and add one-half teaspoonful soda. Melt three tablespoonfuls butter in a saucepan, and stir in two tablespoonfuls flour. Cook it, stirring until the flour swells and is smooth. Pour in one quart scalded milk gradually and cook, stirring constantly, until the mixture thickens; add one teaspoonful salt and one-eighth teaspoonful pepper. Add the tomato, and serve immediately in a hot covered dish. If the soup curdles, beat it with an egg-beater until smooth.