HUCKLEBERRY SOUP.
Wash one quart of huckleberries and boil with two quarts of water and a piece of cinnamon. When done strain or leave the berries in the soup. Shape some dumplings with a dessert spoon and boil in the fruit soup until they rise to the top. Use recipe for flour dumplings No. 1. Cherry soup from fresh cherries may be prepared with dumplings instead of thickening.
All who are in the habit of eating more than their systems require and especially those who indulge in large amounts of bread at dinner, would do well to begin their meal with a soup. Legume and cream soups will furnish a satisfactory meal by themselves. For combinations, see “Menus”.
BLACKBERRY SOUP.
Prepare the same as the foregoing or see recipe for blackberry gruel.
CHERRY SOUP.
Remove the stones from one quart of cherries, and bring two quarts of water to a boil with a stick of cinnamon, pour in the cherries and let them simmer for 20 to 30 minutes. Add enough sugar to counteract the tart taste and thicken with a little cornstarch. Cool and serve with zwieback. If used for supper on hot days it should be prepared in the morning and allowed to cool. Beaten whites of eggs with a little sugar may be placed on top. Serve on soup plates.
DRIED CHERRY SOUP.
Soak some dried cherries for several hours. Cook with the desired amount of water and a little sugar and cinnamon. Finish as the foregoing. This is excellent for convalescents during the winter.