2 1/2-lb. can tomatoes

3 teaspoons sugar

1/2 teaspoon soda

1 onion

8 whole cloves

1/4 cup butter

Sprig parsley

1 carrot

3 bay leaves

1 cup stale bread crumbs

1 quart milk

1/2 tablespoon salt

1/4 teaspoon pepper

Scald the milk with the onion, cloves, carrot finely diced, bay leaves and bread crumbs for forty-five minutes. Remove the seasonings and rub the bread and milk through the sieve. Cook the tomatoes with the sugar for fifteen minutes; add the soda and rub through a sieve. Reheat the milk mixture to the boiling point, add the strained tomatoes slowly. Add butter, chopped parsley, salt and pepper. Serve at once. A tasty luncheon soup.