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large,break them into pieces) and add sliced lemon without the seeds, a few
pieces of cinnamon, white wine and water half and half, sweetened with sugar.
99. Orange Cold Soup. Take various fruit syrups, wine and water half and half, a
few pieces of cinnamon, and oranges which are first peeled, divided into 8 parts
and turned in sugar. The sweet crackers put into this soup are first slightly
soaked in wine but they must not become mushy; they are then covered with sugar,
built up in little piles and passed as a side dish.
100. Apricot Cold Soup. Skin and stone the apricots and then cook them in water,
being careful not to get them too soft, together with some of the apricot
stones, cinnamon and plenty of sugar; put one-half of this into the tureen and
pass the remainder with the broth through a fine sieve, and when cool add as
much wine as water was used in the soup, sweeten with plenty of sugar and pour
over the apricots. Crackers or toast are passed with the soup.
101. Cherry Cold Soup. Stone a soupplateful of sour cherries and cook them for
15 minutes in 1 quart of water together with 2-3 cloves and a few of the kernels
of the cherry pits; then strain through a fine sieve and after it is cold put in
pint of claret, plenty of sugar and some cinnamon. Sweet crackers can either
be broken into or passed with the soup. A cream froth (see directions under
Division N) can be put into the soup.
102. Strawberry and Raspberry Cold Soup. The strawberries are first, if
necessary, rinsed with water in a colander; this is not required with the
raspberries. Put the berries into the tureen, odd plenty of sugar, cover tightly
and let it stand for 1 hour: then mix white wine and water half and half with
sugar, the juice of a lemon and ground cinnamon; pour over the berries.
103. Sago or Rice Cold Soup. Scald 1/4 of a pound of fine sago or rice, and then
cook in writer without stirring until soft and thick; the grains must remain
whole; then pour into the tureen. Strew on it plenty
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