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Cherry Soup

For one quart of soup pit and crush a pint of cherries; add to them the juice of one lemon, sugar to taste, and a dessertspoon of tapioca or sago. Simmer thirty minutes with a pint of water; rub smooth through a sieve and re-heat, adding one tablespoon of claret and a pinch of salt. Let cool, then place on ice before serving. Reserve a few stemmed cherries to put in the iced soup at the last.