1 pint of cranberries or currants 2 quarts of water 1 teacupful of dried apples 1 teacupful of dried pears 1 teacupful of raisins 2 tablespoonfuls of corn starch 1/2 pound of sugar

Cut the apples and pears into small pieces, cover with luke-warm water and soak one hour. Stem and seed the raisins. Put the cranberries or currants into the water and boil fifteen minutes; then press them through a sieve. Return to the soup kettle and add the apples, pears and raisins; boil all together one hour. Moisten the corn starch with a little cold water, add it to the boiling soup; stir constantly until it thickens, add the sugar and serve.