2 cups raw or canned tomatoes Bit of bay leaf
2 teaspoons sugar 3/4 cup stale bread crumbs 1/3 teaspoon soda 4 cups milk 1/2 onion, stuck with 6 cloves 1/2 tablespoon salt
Sprig of parsley 1/8 teaspoon pepper 1/3 cup butter
Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croûtons, crisp crackers, or souffléd crackers.
