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Classic
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page 206
soup. Sweeten it, to suit and finally flavor it with a handful sweet almonds,
which strew over the soup in the bowl.
Cherry soup.
Pound in a mortar 9 pints of fresh brown cherries until the stones are crushed.
If there is time for it the berries may be placed in cold water over night
previous to using them, as thereby a stronger taste of the stones is procured. A
few hours may even do. When done with the pounding, squeeze the mass through a
cloth, put the juice in a pan with sugar enough to make the soup as sweet as you
want it. Dilute with water if need be, and when the soup boils, stir in a
heaping spoonful corn starch, mixed with a pint of water. When the soup boils
again, pour it up and let it become cold. When ready to serve add some dumplings
made of wine or apple jelly, or preserved cherries. Serve with small sweet
biscuits.
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