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Fruit Soup

2 cups red currants

Sugar

2 cups red raspberries

2 tablespoons cornstarch

1 pint of cold water

¼ cup cold water

1 orange (juice)

¼ teaspoon nutmeg

1 teaspoon grated orange peel

Pick over and wash the berries, place in kettle and add cold water. Bring slowly to boil; let boil five minutes; strain, add the orange juice and grated orange peel and sweeten to taste; add nutmeg; moisten the cornstarch with ¼ cup of cold water, add to juice slowly. Return to fire. After reaching boiling point, boil five minutes, stirring constantly. Serve hot or cold with a tablespoon of whipped cream on each serving.

Other berries in season may be substituted for the currants and red raspberries. Cherries and pineapple are a good combination.