FRUIT SOUP (CHERRY)
Thicken cherry juice with arrowroot, and serve with other fruit soups; garnish with black cherries in their season.
FRUIT SOUP (STRAWBERRY)
Thicken fresh strawberry juice with arrowroot and put on ice to chill; put a layer of chipped ice on top of each cup before serving, and lay a ripe strawberry, stem and all, on top of each glass.
RAISIN, APPLE, OR PRUNE SOUP
Either seedless raisins, apples, or prunes may be added to sago soup. The soup should then bear the name of the fruit used.