Let cook one minute, until it thickens, add 1 teaspoonful of salt.

Do not add the milk to the strained tomatoes until ready to serve.

Then serve at once.
FRAU SCHMIDTS CLAM SOUP Chop 12 clams fine, add enough water to the clam broth to measure one quart, cook all together about 15 minutes; add 3 pints of scalding hot milk, season with 1-1/2 tablespoonfuls butter and salt and pepper to taste.

Serve crackers with the soup.
CLAM CHOWDER Cut 1/4 pound of rather "fat" smoked bacon in tiny pieces the size of dice; fry until brown and crisp.

Take 25 fresh clams, after having drained a short time in a colander, run through a food chopper and place in ice chest until required.