Strawberry Soup Recipe

Instructions Hull and rinse a quart of berries.

Lay aside a cup of the most perfect ones.

Cover the remaining ones with a cup of cold water, cook until soft, then strain through a cheesecloth.

Measure the juice, add water if needed to make two cups and reheat.

When boiling well add a level tablespoon of arrowroot or cornstarch moistened with cold water to pour, the grated rind of half an orange and half a cup of sugar.

Cook ten minutes, or until clear, take from the fire, add the juice of an orange, the juice of half a lemon and more sugar if needed.

It should not be too sweet.

Strain through a cheesecloth and chill on ice.

Serve in punch glasses, adding a spoonful of cracked ice and a few berries to each portion, as a first course at luncheon or tea with sweet wafers or macaroons.