Tomato soup

1 peck (8 qts) ripe tomatoes
6 large onions
1/2 cup butter
1 large bunch celery
1/2 cup sugar
3/4 cup flour
1/4 cup salt
1/4 tsp. cayenne pepper

Wash tomatoes and cut into pieces.
Add washed and cut onions and celery.
Boil until soft.
Press through a sieve.
Put on stove.
Melt the butter and blend in the flour, sugar, salt and pepper.
Slowly mix with the strained tomato.
Heat to boiling.
Let cook until thickened.
Pour into well sterilized jars and seal.
When serving, add equal amount of milk.