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Russian Beet Soup

1 cup beet pulp 1 cup cream 2 1/2 cups water 1 tablespoon cornflour 1 tablespoon sugar 1 1/2 teaspoons salt 4 teaspoons lemon juice Cook three medium-sized beets until tender, put them through a colander, add the cream, water, sugar and salt, and put in the double boiler. To the flour add a cup of hot liquid from the double boiler, stirring constantly to make a smooth paste. Return to double boiler, and stir until it thickens slightly. Remove from the fire, and add the lemon by spoonfuls.