Now pour the boiling soup over the contents of the soup-tureen, and let it stand a few minutes so that the bread has time to soak, and serve.
CHERRY SOUP .-- Like most soups that are either sweet or sour, this is a German recipe.

Put a piece of butter, the size of a large egg, into a saucepan.

Let it melt, then mix it with a tablespoonful of flour, and stir smoothly until it is lightly browned.

Add gradually two pints of water, a pound of black cherries, picked and washed, and a few cloves.

Let these boil until the fruit is quite tender, then press the whole through a sieve.
After straining, add a little port, if wine is allowed--but the soup will be very nice without this addition--half a teaspoonful of the kernels, blanched and bruised, a tablespoonful of sugar, and a few whole cherries.
Let the soup boil again until the cherries are tender, and pour all into a tureen over toasted sippets, sponge-cakes, or macaroons.
CHESTNUT SOUP, OR PUREE OF CHESTNUTS .-- Take four dozen chestnuts and peel them.