Twenty Quick Soups by Sarah Tyson Rorer

This soup may be made from any sort of fresh, tart fruit. It should be served for lunch perfectly cold, in either punch or bouillon cups. Put one pint of currants and one pint of water over the fire and bring to scalding point. Add half cup of sugar. Press through a puree sieve, return to the fire and add one tablespoonful of arrow-root, moistened in two tablespoonfuls of water. Bring to boiling point until the soup is clear, then stand away to cool. If you use wine, add two tablespoonfuls of white wine. Cherries, cranberries and strawberries may be used in the same way, adding more or less sugar, according to the kind of fruit, but these soups should not be sweet. Use just enough sugar to make them palatable.