Servings: 20

1 peck ripe tomatoes (8 quarts) 1 peck ripe tomatoes (8 quarts)
6 onions 6 onions
1 stalk celery 1 stalk celery
½ cup butter ½ cup butter
½ cup sugar ½ cup sugar
1 cup flour 1 cup flour
¼ cup salt ¼ cup salt
dash of pepper dash of pepper

Boil tomatoes, onions, and celery until soft, then strain.
Add butter, sugar, flour, salt, and pepper to strained tomatoes. Soup can be packed or canned at this point.
To serve, heat portions and add an equal amount of hot milk.