4 large tomatoes, cut up, or 1/2 can, with 1/2 cup of water.
2 slices of onion.
2 sprigs of parsley.
1 teaspoonful of sugar.
1/2 teaspoonful salt.
1/4 teaspoonful soda.
1 quart of milk.
1 tablespoonful butter.
1 tablespoonful flour.

Cook the tomatoes with the onion, parsley, sugar, and salt for
twenty minutes. Mix in the soda and stir well; the soda prevents the
milk from curdling. Make the milk and flour and butter into white
sauce as usual; strain the tomato, mix the two, and strain again.

Sometimes add a stalk of celery to the other seasoning as it cooks.


Cream of Clams

1 dozen hard clams, or one bunch of soft ones.
1 quart of rich milk.
1 tablespoonful butter.
1 tablespoonful flour.
3 shakes of pepper.

Chop the clams and drain off the juice and add as much water;
cook till the scum rises, and skim this off. Drop in the clams
and cook three minutes. Heat the milk and thicken as usual;