Prepare according to directions given for [Cherry Soup] using currants instead of cherries.
GOOSEBERRY SOUP
Prepare according to directions for [Cherry Soup], using gooseberries instead of cherries.
PRUNE SOUP
Soak one-half cupful of sago for an hour in cold water to cover. Add one quart of cold water and cook in a double boiler until transparent. Cook together, in water sufficient to cover, one cupful of soaked prunes, one-half cupful of soaked raisins, and one-half cupful of sugar. When the sago is clear, add the cooked fruit, and one-half cupful of currant-juice. Serve hot with croutons.
RAISIN AND SAGO SOUP
Simmer until transparent, in four cupfuls of water, two tablespoonfuls of well-washed pearl sago, adding a pinch of salt, and two inches of stick cinnamon. When the sago is done, take out the cinnamon, add one-half cupful of seeded and chopped raisins, and sugar to taste. Just before serving, add one cupful of orange-juice.
RASPBERRY AND CURRANT SOUP
Bring to the boil two cupfuls each of raspberry- and currant-juice. Sweeten to taste, thicken with three teaspoonfuls of arrowroot rubbed smooth in a little cold water, add one teaspoonful of sherry, and cool.