Tomato Bisque

Tomatoes canned in the summer produce a tangy tomato bisque in the cool fall and winter months.

Stew half a can of tomatoes until they become quite soft and will strain readily, then boil a quart of milk in a double boiler. Cook together a tablespoonful of cornstarch and an equal quantity of butter in a small saucepan, adding enough hot milk to make it pour readily, then stir it carefully into the boiling milk, and let it boil for about ten minutes; then add a third of a cup of butter in small lumps, and stir it until it has become well incorporated, add some salt and pepper and the strained tomatoes, and if the tomatoes are very acid, half a saltspoonful of soda may be added. Serve while hot.