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Fruit Soup - recipe

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Fruit Soup

The recipe given here is for apple soup, but pears, plums, etc., may be cooked in exactly the same way.

1 lb. apples, 1 qt. water, sugar and flavouring, 1 tablespoon sago (may substitute cornstarch for sago).

Wash the apples and cut into quarters, but do not peel or core. Put into a saucepan with the water and sugar and flavoring to taste.

When sweet, ripe apples can be obtained, people with natural tastes will prefer no addition of any kind. Otherwise, a little cinnamon, cloves, or the yellow part of lemon rind may be added.

Stew until the apples are soft. Strain through a sieve, rubbing the apple pulp through, but leaving cores, etc., behind. Wash the sago, add to the strained soup, and boil gently for 1 hour.

Stir now and then, as the sago is apt to stick to the pan.

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