½ can of tomatoes.
1 quart of milk.
2 tablespoonfuls of butter.
1 tablespoonful of corn-starch.
1 teaspoonful of salt. ½ saltspoonful of pepper. 1 saltspoonful of soda. Dash of cayenne.
Stew the tomatoes until very soft; then pass them through a fine sieve or strainer. Put the strained tomatoes into a granite-ware saucepan, and add one saltspoonful of soda; when it has ceased foaming add the butter, a small piece at a time; if put in all at once it will show an oily line; add salt, pepper, and cayenne.
Put the milk into a double boiler, and stir into it a tablespoonful of corn-starch which has been mixed with a little of the cold milk, to make it smooth; let it scald for ten minutes, or long enough to cook the corn-starch; then pour the milk into the tomatoes, beat well together, and serve at once.
It is better not to add the milk to the tomatoes until just ready to serve, for fear of curdling.