14 oz. ripe tomatoes
7 med. sized onions
1 stalk celery
14 sprigs parsley
3 bay leaves
14 tbsp. flour
14 tbsp. butter
4 tbsp. salt
8 tbsp. sugar
2 tsp. pepper

Wash and cut up tomatoes, place in kettle to heat. Chop onions, celery, parsley and bay leaf. Add to tomatoes and cook until celery is tender. Put mixture through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to the boiling soup, stirring to prevent burning. Add salt, sugar and pepper. The soup will have a smoother consistency if put through a sieve again.

Fill clean jars to within 1/2 inch of top. Put on cap, screwing band firmly tight. Process in water bath 15 minutes.