One quart of tart cherries, or three cupfuls of raspberries and one of currants; three cupfuls of cold water; half a cupful of sugar; one even tablespoonful of corn-starch.

Cook the fruit tender, rub through a colander, then through a sieve, add the sugar, return to the fire and thicken with cornstarch wet up in cold water. Cook two minutes after the boil is reached, stirring all the time, and turn into a bowl. You can, if you like, add a glass of claret when it is cold.

Serve the bouillon cold in punch-glasses, half-full of cracked ice.