Fruit Soups Recipe ingredients

To prepare this Fruit Soups Recipe, first on a blistering hot day fruit soups served very cold are sometimes more acceptable than one that must be served very hot to be pala-table. For this purpose cherries, apricots, peaches, plums, and other meaty fruits are best. They may be used separately for a soup that takes its name from the fruit used, or may be combined and called simply fruit soup or given a more fanciful name from some flavoring used.

These soups are only slightly sweetened, as the tartness is an agreeable preface to a hot-day dinner.

1 pint crushed fruit; 1 pint water; 1/4 pint red wine or 1/2 glassful currant or raspberry jelly; a stick of cinnamon; a blade of mace; juice and a little grated rind of lemon; 2 table-spoonfuls sugar; 2 tablespoonfuls arrowroot.

Stew the fruit in the water until soft, crack a few of the stones, and add the kernels while cooking. Strain through a coarse strainer, using a silver spoon to press the pulp through the strainer. Put back into the saucepan; add the lemon juice, sugar, and arrowroot, which has been mixed with cold water, stirring constantly until it thickens. Let it cook until the arrowroot is clear. Add the jelly and stir until dissolved. Take from the fire and cool, then add the wine, and put on the ice until thoroughly chilled. Serve in bouillon cups, with bits of cracked ice and a few whole cherries or firm red raspberries to each cup.

Small triangles of buttered toast, or toasted wafers, may be served as an adjunct.

Should the water boil down while the fruit is cooking, add more. It should be the consistency of a thick fruit syrup when strained.