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

Wash; cut up tomatoes. Chop onions, celery, parsley, bay leaves. Add to tomatoes; cook until celery is tender. Put through sieve. Rub flour and butter into smooth paste thinned with tomato juice. Add to boiling soup; stir to prevent scorching. Add salt, sugar and pepper. For smoother consistency put through sieve again. Fill clean jars to within 1 inch of top of jar. Put on cap, screwing the band firmly tight. Process in water bath 15 minutes.