The new practical housekeeping

Fruit Soup. — This soup is a general favorite and as it is so very easily made one with little experience can attempt it. There are two divisions the clear arid the thick, the latter being made bv using the pulp of the fruit. Take any fresh fruit, pie-plant, strawberries, gooseberries, currants, cherries, wild plums, raspberries, etc, and add water and cook till all juice is extracted ; for a clear soup, strain and take amount of juice wished, adding more water, if necessary, till a pleasant flavor, boil, skim, and to three pints liquid add tablespoon corn-starch mixed smooth with a little water, sweeten to taste, boil a moment and serve cold in summer, with a lump of ice and tablespoon sweetened whipped cream in each dish, or bouillon cup, and hot in winter, omitting cream. Part currants and raspberries may be used together, or any harmonious combination of fruit or the juices; as canned juice can be used and any of the Shrubs are especiallv delicious. For Raspberry Soup, add water to Raspberry Shrub till of a pleasant flavor, then finish as above without sweetening. The vinegar already used in the shrub imparts just enough of the acid flavor wished. Wheti using any fresn fruit or canned juice, a little lemon or currant Juice may be added to the sweeter fruits, adding the lemon just before removing soup from fire, and a little orange juice to Strawberry Soup made as above gives a richer flavor. A very elaborate recipe is to pick and wash two quarts strawberries and rub, without cooking, through a puree sieve adding water to the pulp till consistency of cream, sweeten to taste and add gill orange, and third of a gill lemon juice. When cold, ice and aerve with a tew whole berries, which have been standing in sugar an hour or two, and a spoonful of whipped cream in each dish. For Cherry Soup, cook cherries in water, sweeten to taste, flavor with teaspoon vanilla and serve hot, without straining if wished. A richer soup is made by stoning half peck cherries, boil till soft in water with a stick cinnamon and sugar ; add water till of a pleasant flavor, rub through a puree sieve, reserving a few of them whole ; crack half the stones, take out kernels, boil them, adding little sugar, rub through sieve or pound to a paste and add to soun and flavor as in second recipe of Strawberry Soup. Let cool ana serve iced with some of the reserved whole cherries in each dish. Make Apricot Soup in same way cutting half of apricots in slices, sprinkling with sugar and letting stand while the other half is cooking. Add apricot kernel paste as above, flavoring with pineapple juice, add reserved slices and serve iced. Blackberry Soup is made as Raspberry, and one can always make a delicious soup from any fruit, juice or shrub at command and should not fail to try it, as it makes such a refreshing first course at dinner in summer ; or is delicious served a la mode for luncheon or an evening company. Croutons are nice added to fruit soups just before servmg if to be t