Fruit Soup
Fruit soups are a pleasant change during the summer season. Pick over, stem and wash one quart of sour cherries, simmer slowly in one quart of water until tender, then rub through a sieve and return to the fire. Sweeten with one-half of a cupful of sugar, and when boiling thicken slightly with one tablespoonful of arrowroot rubbed to a paste with a little cold water. As soon as the soup looks perfectly clear, take from the fire, add one teaspoonful of lemon juice and put it aside to cool. Serve it in glasses or cups with cracked ice added just as it goes to the table.