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Classic
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page 207
Soup of dried cherries.
Two pounds dried cherries, should be pounded in a stone mortar until all the
stones are crushed, then to be placed in a high but narrow jar. There pour over
them a gallon boiling hot water and stir good with a silver spoon. After an
hour, or when the soup seems clear, separate the clear soup from the thick part
with a sieve; add to the thick part a gallon boiling water and stir again; now
let it settle and then add the new clear soup to the one already obtained. The
clear is to be boiled with a little cinnamon and lemon peeling, and also 1 pound
sugar; thicken with a spoon of corn starch. Have ready in another kettle, boiled
prunes or plums and raisins and add to them the cherry soup with juice and all.
The soup is now ready and may be served warm or cold with sweet biscuits or
rusks.
Wine soup.
Boil half a gallon water for a while with the yellow rind of a lemon, cut very
thin, the juice well squeezed out and
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