Tomato Bisque

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 tablespoonfui 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.