Tomato Cream Soup
Take 2 cups of canned tomatoes, juice and all, mash the large pieces to a pulp, and place in a saucepan with 1½ cups of hot water and a piece of butter the size of an egg, a pinch of pepper, ½ teaspoon of salt, and 1 bay leaf. Let come to a boil, and then add ¼ teaspoon of carbonate of soda, stir for one minute, and add 2 cups of milk. Let boil up and pour in tureen in which is a ½ cup of cracker crumbs very finely rolled. Use this way for ordinary use, or strain to serve in cups.