Cut the tomatoes and onions in slices and stew them till tender with the onion, bay leaf, cloves, parsely and water. If canned tomatoes are used the omit the water.

2. When tender, pass all through a sieve, rubbing the pulp through also, or use blender but remove bay leaf

3. Blend the butter and flour in a sauce pan till smooth, but not browned; add the hot tomato and stir till boiling.

4.Season, and after cooking five minutes put in the soda dissolved in a teaspoonful of hot water. The addition of the soda neutralizes the acid of the tomato.

5. Just before serving, add the milk previously scalded.

5.