Cream Of Tomato Recipe

Before leaving the soup question, let me say that the cream of tomato is

made by heating two cupfuls of canned tomatoes to the boiling point,

then straining, and after adding a good-sized pinch of soda, which must

be stirred in well, poured slowly on to the milk foundation, prepared in

another vessel. This must be served immediately, as it is not so good

when allowed to stand.