Put in a saucepan a pound of tomatoes, cook them on a very slow fire without water. Mash them through a sieve and put them in a saucepan with five cups of water. Bring to the boil and throw in a handful of tapioca (the French kind, small and refined). Cook till the mixture thickens almost like a batter; then add, little by little, hot milk previously boiled, stirring well all the time till the soup is the consistency you like. See that it is well seasoned and serve at once.