Cherry Soup
(Berlin.) Trim and stone 1 pint of red cherries, add 1 pint of water, juice and grated rind of a lemon, cinnamon, sugar to taste, and 3 tablespoonfuls of wine or cordial, claret is the best. Cook until done and serve, hot or very cold, with a plate of buttered toast. It will take about half an hour to cook, mashing the fruit well. These fruit and wine soups are favorite hot weather fare in Austria and Germany.