Tomato Soup

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 plac hem in a pan with
their buttered sides up, and brown them in a quick oven. Serve the bread and soup
separately.