2 gallons ripe tomatoes
1 bunch celery
2 sweet green peppers
6 onions, fried in butter
1 hot pepper
3/4 c. butter
10 tbsp. sugar
5 tbsp. salt
8 tbsp. cornstarch

Cook tomatoes, celery, green peppers, onions, and hot pepper together and run through colander. Add sugar and salt to tomato mixture. Mix cornstarch in water and mix in soup; bring to a boil. Seal in jars. When you open add half a jar of milk.