Fruit Soup Recipe 3

• 1 pint crushed fruit
• 1 pint water
• 1/4 pint red wine
• 1/2 glassful currant or raspberry jelly
• 1 stick of cinnamon
• 1 blade of mace
• Juice of a lemon and a little grated rind
• 2 tablespoons sugar
• 2 tablespoons arrowroot

1. Stew the fruit in the water until soft.
2. Strain through a coarse strainer using a silver spoon to press the pulp through the strainer.
3. Put the fruit back into the saucepan. Add the lemon juice, sugar, and arrowroot, which has been mixed with cold water, stirring constantly until it thickens.
4. Let it cook until the arrowroot is clear.
5. Add the jelly and stir until dissolved.
6. Remove from heat and cool, then add the wine, and put on the ice until thoroughly chilled.
7. Serve in bouillon cups, with bits of cracked ice and a few whole cherries or firm red raspberries to each cup.
8. Small triangles of buttered toast, or toasted wafers, may be served as an adjunct.
9. Should the water boil down while the fruit is cooking, add more.
10. It should be the consistency of a thick fruit syrup when strained.

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