1 (#2) can tomatoes
1 onion, sliced
1 bay leaf
2 cloves
1 sprig parsley
1 stalk celery, diced
2 tbsp. butter
2 tbsp. flour
Salt and pepper
2 c. milk, scalded

Simmer for twenty minutes tomatoes, onion, bay leaf, cloves, parsley and celery, then press through sieve as much as possible of pulp. Blend butter and flour smoothly in saucepan, add tomato mixture gradually and bring to boiling point, stirring constantly. Season and just before serving combine with scalded milk, beating vigorously for a moment with rotary beater. Serves 4-6.