1 pint orange juice. 4 tablespoonfuls arrowroot. 1 pint water. 4 tablespoonfuls sugar.

Bring the orange juice and water just to the boiling point.

Add the arrowroot, moistened with a little cold water. Cook for a moment and strain. Add the sugar and stand aside to cool. Put cracked ice in pretty glasses and pour over it the orange soup. Currant, pineapple, raspberry and cherry soups are all served the same way, as a first course at a luncheon.