Fruit Soup

Ingredients

• 1 cup red raspberries
• 1 cup red currants
• 1 quart cold water
• 1/2 lemon
• Sugar
• 2 tablespoons cornstarch
• 1/4 cup cold water
• Pinch nutmeg

Instructions

1. Cover berries and currants with cold water, and bring slowly to boil. Let boil a few minutes to extract juice and strain. There should be one quart of liquid. Add juice and grated rind of lemon, and sweeten to taste. Thicken with cornstarch moistened with water. Add nutmeg. Serve hot or cold. Servings, 5.