One can of tomatoes or the equivalent in raw tomatoes. One quart of milk. Three tablespoonfuls of butter and one of cornstarch. Salt and pepper to taste. Quarter teaspoonful of soda. A tablespoonful of minced parsley. A good teaspoonful of sugar.

Cook the tomatoes soft and rub through a fine colander. Return to the fire, season, and stir in the butter rolled in cornstarch, cooking until it begins to thicken. Have ready in another saucepan the milk scalding hot, add the soda; stir in well and pour into the tureen. Pour the tomatoes into this, keeping the spoon busy as you do it, beat up vigorously, and serve at once.