Tomato Soup

This tomato soup recipe is best served with some oven baked croutons.

Put one quart of tomatoes into a saucepan with one pint of hot water, and bring it to the boil. Rub together two heaping tablespoonfuls of flour and one tablespoonful of butter; stir this into the boiling mixture, and season. Boil for fifteen minutes in all, and pass it through a fine sieve. Cut off some thin slices of bread, without their crusts, butter them, cut them into dice and place them in a pan with their buttered sides up, and brown them in a quick oven. Serve the bread and soup separately.