Fruit soups are served hot, in cups, and cold or slightly frozen, in glasses.
Sea moss, sago or tapioca (1/3 to 1/2 cup sago and 1/4 to 1/3 cup tapioca to each 3 pts. of soup) make the most suitable foundations for them.
Honey instead of cane sugar may be used to sweeten.
Whipped cream may be used with some.
Berries, pieces of orange or slices of banana are sometimes served in the soup.
Steep grated cocoanut in rich blueberry juice in a not too hot place for 20 m. Strain. Add sugar as required and a little lemon juice if necessary, with or without dairy cream. Serve cold with sponge cake or cookies. Rich cocoanut milk may be used instead of grated cocoanut.
1 cup seeded raisins; stew7 till tender. Drain and add to the liquid, water to make 1 1/2 cup, 1 1/2 cup strained tomato, salt, 4 tablespns. cream with 2 teaspns. sugar.
1/2 cup sago 1/2 cup stewed raisins
5 cups water 1/2 cup tart fruit juice
1 cup cooked primes in pieces 1/2 - 1 cup sugar
Soak sago in 1 cup warm water, add the quart of water boiling.
with salt, and cook until sago is transparent. Add other ingredients, heat, serve.
1 pt. water 2 tablespns. finely-sliced citron
1 cup Concord grape juice 2 tablespns. sugar
4 tablespns. raisins 1/2 cup cream 4 tablespns. currants
Stew raisins, currants and citron together, add other ingredients, heat, serve.
Excellent without cream.