CHOCOLATE SOUP
- Chocolate (Sanitas), ¼ pound.
- Water, 2½ cups.
- Sugar, 2 tablespoonfuls.
- Flour, 1 tablespoonful.
- Milk, 1 quart.
- Ground cinnamon, 1 teaspoonful.
- Whipped cream, 1 cup.
Soak the chocolate in two cups of the water; when soft put to cook; when it boils add the sugar and flour rubbed smooth in the rest of the water. Cook slowly for five minutes and add the hot milk. Strain, stir in the cinnamon and whipped cream. Serve at once with crisps or wafers. Blanched almonds toasted are served with the soup.
FRUIT SOUP
- Strawberry, or other juice, 1 cup.
- Pineapple juice, 1 cup.
- Lemon juice, 1 tablespoonful.
- Sago, 1 tablespoonful.
- Sugar, 1 tablespoonful.
- Chipped ice.
With the strawberry or other juice cook the sago; add the pineapple juice and sugar; cool, and serve in sherbet cups with chipped ice.
FRUIT SOUP (SWEDISH)
Boil prunes and raisins slowly till tender, sweeten and save the juice; boil sago till clear, mix with the fruit and juice, and serve very cold.