Tomato Soup

One peck ripe tomatoes
1 head celery leaves and stalks
2 sweet green peppers
1 bay leaf, 6 large onions

Chop vegetables fine; cook until tender; run through sieve; add salt and sugar to taste. Cook up again and seal in cans. This is fine in winter for soup. Add a little soda and milk. To use for macaroni: Melt 1 tablespoonful butter, add 1 tablespoonful flour, then the soup. Pour over cooked macaroni and bake.