Cook one quart tomatoes (fresh or canned) with one pint water until
done, and strain through a sieve. Meanwhile melt two tablespoons of
butter, add two tablespoons of flour, add gradually one and one-half
cups of milk (or half cream and half milk), one teaspoon of salt, one
teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped
parsley and celery, and let this boil for fifteen minutes. Just before
ready to serve add one-fourth teaspoon of baking soda to the hot
strained tomatoes, pour gradually into the cream sauce stirring
constantly and serve at once.