European and American cuisine

Cherry Soup. — Stone Ys pound sour cherries, boil them 5 minutes with sugar and a cup of water; then pour them in a tureen and set in a cool place ; pound lYt pound cherries with the SOUPS, Sue. 65 stones fine, boil with 2 quarts water and iVt cap of sugar 20 minutes; strain the soup through a fine sieve, and let it get cold; shortly before serving add some Rhine wine, and pour the soup over the cherries in the tureen. The soup may be thickened with cornstarch or zwieback, if liked. Currant Soup. — Remove the stems from 2 pounds of large ripe red currants, take out the seeds from V4 of them with a pointed toothpick ; boil 5 minutes with Y, cup sugar and a little water; pour them in the tureen, and set in a cool place. The remaining currants place in a saucepan over the fire with 2 quarts water, 1 pound sugar, and boil 20 minutes. Strain the soup and pour it with V, bottle Rhine wine or claret over the currants, and serve cold, with zwieback. Grape Soup. — May be made in the same way as currant soup. Raspberry Soup. — Take Vt pound from 2 pounds of raspberries, sprinkle sugar over, put them in a tureen, and place in a cool place. The remaining berries put in a porcelain dish, mash them with a silver spoon, and press through a sieve ; dissolve % pound flugar in 1 quart cold water, add it to the raspberry pur6e with some Bhine wine, and pour this over the raspberries in the tureen. Serve with lady fingers or macaroons. Gooseberry Soup. — Wash and stew 2 pounds gooseberries with 2 quarts water and 1 pound sugar ; then strain through a sieve, and put over the fire again ; as soon as the soup boils, dissolve 2 tablespoonfuls of cornstarch with a little cold water, add it to the soup, and boil for 5 minutes ; take it from the fire, add some Rhine wine, and serve with zwieback. Sponge dumplings may be boiled in the soup. Strawberry Soup (Kalte Schale).— Take V, pound from 2 pounds of strawberries, wash and place them in the tureen, sprinkle over some sugar, and set them in a cool place. (If the strawberries are clean, they need not be washed.) Put the remaining berries in a porcelain dish, and mash them with a silver spoon. Dissolve 1 eo SOUPS, ikt. pound sugar in 8 pints cold water, mix it with the mashed berries, add the juice of 1 lemon; strain through a fine sieve, add some Rhine wine or champagne, and pour the soup over the berries in the tureen. Serve ice-cold with zwieback. Huckleberry Soup. — Wash and stew 1 quart of huckleberries with 1 quart water, 1 large zwiebacks, 4 tablespoonf uls sugar, a stick of cinnamon, and boil 20 minutes ; strain through a sieve, add some Port wine or claret, to taste, and serve with zwieback ; or boil sponge or farina dumplingis in the soup. Pineapple Soup.— Pare 1 large ripe pineapple, cut it from the top down into 6 pieces, remove the thick stem from the center; cut the 6 pieces into fine slices, lay them in the tureen, and sprinkle sugar over. Chop up the eyes and stems, boil them Y^ hour, with 3 pints of water. Strain through a napkin, and put this liquor with 1 pound sugar over the fire; boil a few minutes, then add a few lemon slices, without the pits, Ys bottle Rhine wine, and pour the soup over the pineapple slices in the tureen. Serve ice-cold.