Twelve ripe tomatoes, peeled and sliced, or a can of tomatoes ; one small onion, sliced and fried to a light brown in butter ; two tablespoonfuls of butter rolled in the same quantity of flour ; one-half cupful of hot boiled rice, very soft; one teaspoonful of sugar; one quart of boiling water; pepper, salt, and chopped parsley or celery tops. Put two tablespoonfuls of butter into the soup-pot, bring to a boil, and fry the sliced onion. Add the tomatoes, and stir together over the fire until smoking-hot before the boiling water goes in. Stew steadily forty minutes, and put all through the colander back into the pot ; season, bring again to a boil, add the rice; simmer ten minutes, stir in the floured butter, boil one minute, and pour out.