Simple Tomato Bisque (Soup)
Scald one quart of milk with a stalk of celery and two slices of onion. Press enough cooked tomatoes through a sieve to make one pint; add half a teaspoonful of salt and pepper as desired. Stir one-third a cup of flour and a teaspoonful of salt with milk to make a smooth batter; dilute with a little of the hot milk, stir until smooth, then stir into the rest of the hot milk. Continue stirring until smooth and thick; cover and let cook fifteen minutes. Strain into the hot purée, mix thoroughly and serve at once with croutons.