One quart can of tomatoes, three pints of milk, a large tablespoon of flour,
butter the size of an egg, pepper and salt to taste, a scant teaspoon of soda.
Put the tomato on to stew and the milk in a double boiler to boil, reserving,
however, half a cupful to mix with the flour. Mix the flour smoothly with this
cold milk, stir into the boiling milk, and cook ten minutes. To the tomato add
the soda, stir well and rub through a strainer that is fine enough to keep back
the seeds. Add butter, salt and pepper to the milk, and then the tomato. Serve
immediately. A little whipped cream added when serving improves this. If half
the rule is made stir the tomatoes well in the can before dividing, as the
liquid portion is the more acid. Mrs. II. E. King.
Source: The Malone Cookbook 1917