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Red Raspberry Soup

Add one pound granulated sugar to two quarts of red raspberries well looked over and mashed. Let stand an hour, then put through sieve. Heat gradually, stirring carefully, and when at boiling point add a tablespoon of cornstarch which has been dissolved in just a little cold water. When clear, smooth, and thickened add a halfpint of sherry, remove at once and let cool. When ready to serve pour it over shaved ice in glasses.