1 box strawberries 1 cup (1/2 lb.) sugar 6 cups (3 pts.) water

1/2 tablespoon cornstarch

1/2 lemon

Rusks, or toast, or puffed rice

Wash and pick strawberries. Take one cup of the smaller ones and sprinkle a little of the sugar over them and set aside in a cool place. Now mash remaining strawberries with a silver spoon, and add strained juice of lemon. Mix sugar with cornstarch, dissolve in water and bring to boiling point, pour it over mashed fruit, stand forty minutes, and then strain through a sieve. Put whole strawberries into a soup tureen, pour soup over them and serve cold. Hand rusks, toast or puffed rice separately. Raspberry or cherry soup can be made in the same way.

Dumplings in Japanese Casserole. Page 69.

Soup Maigre, served "en Mabmite." page 78.

Making Strawberry Soup. Page SO.

Filleting a Flounder. Page 84.

Planked Fish. Page 87.

Fi-h Cakes. Page 85.