Farmers Independent

FRUIT SOUPS

Fruit soups are great favorites among those who know them.

Here are a few that are worth serving on a hot day for luncheon:

Apple Soup.—Rub through a sieve enough apple sauce to make a cupful. Mix a teaspoonful of cornstarch with a little cold water and cook in three cupfuls of boiling water. When well cooked, add the apple sauce, season either with salt or cinnamon, and serve either hot or cold.

Strawberry Soup.—Dissolve two teaspoonfuls of arrowroot in a little cold water and add to two cupfuls of strawberry juice. Boil until it thickens, sweeten to taste and cool. Serve very cold in sherbet cups.

Lemon Soup.—Make a strong lemonade, thicken with arrowroot, cook until well cooked, chill and serve with candied peel or with candied ginger.

Orange Soup.—Thicken the orange juice, or cook the cornstarch and water and add to the orange juice and serve very cold in sherbet cups with a bit of orange peel on the top of each glass.

Marquise Soup.—Take two-thirds of red raspberry juice and one-third currant juice sweetened, thickened with arrowroot and cooled. Serve with shredded almonds or candied peel.

Grape juice, pineapple juice, cherry juice all may be made into cooling and delicious soups.

Fruit juices may be combined with cracked ice and served and are especially enjoyed on a hot day.

Canned fruit juice may be used in stead of the fresh fruit.

Blackberries with a bit of lemon juice make an especially good combination.

Plums with blueberries is another good one worth remembering.

The chilled Soups take the place of cocktails and are most refreshing.