Purée of Tomatoes.
1 can of tomatoes.
2 cups boiling milk with half a teaspoonful of soda stirred in.
1 heaping teaspoonful sugar.
1 small minced onion.
2 tablespoonfuls of butter rubbed up with one of flour.
Pepper and salt.
Handful of dry bread-crumbs.
1 cup of boiling water.
Put tomatoes and onion over the fire with the hot water. Boil half an hour; strain and rub through a colander, working the tomatoes to a pulp. Meanwhile, boil the milk, stir in soda, butter and flour, and after one boil, keep hot. Put pepper, salt, and sugar with the tomatoes; simmer five minutes; pour into the tureen; stir in the crumbs, and one minute later the thickened milk. Serve at once. If the milk be cooked with the purée, it will almost surely curdle.