Cream Of Tomato Soup

½ can tomatoes
4 tablespoonfuls flour
2 tablespoonfuls sugar
1 teaspoonful salt
¼ teaspoonful soda
1/8 teaspoonful pepper
1 quart milk
1/3 cupful fat
1 slice onion

Melt fat in top of double boiler, add flour, stir until smooth, then add milk gradually and cook until thickened. Cook tomatoes with seasonings about ten minutes, then strain and mix with first mixture. Serve immediately with a little chopped parsley sprinkled over all.