_Orange Soup._--Soak the juice of an orange, 1/3 of the grated rind,
and 1 teaspoonful of lemon juice for 1/2 hour. Strain, and make the
liquid up to a cupful with water. Bring to boiling point and add two
level teaspoonfuls of arrowroot, moistened with a very little cold
water, stirring constantly until it thickens. When it reaches the
boiling point, add 1 tablespoonful of sugar, turn into a bowl and
stand away to cool. Serve very cold. (Any tart fruit juice may be used
for this soup.)

_Arrowroot Gruel._--Dissolve 2 level teaspoonfuls of arrowroot in a
little cold water, add 1 cup of boiling water, cook for a few seconds;
take from the fire, add a tablespoonful of sugar, 1 tablespoonful of
lemon juice. (One egg may be beaten, white and yolk separately, until
very light, mix them carefully and pour over the egg slowly one pint
of hot arrowroot gruel, made as above; stir until well mixed.)

_Rice Water or Jelly._--Pick over and wash carefully 2 tablespoonfuls
of rice, and cook in water until the rice is dissolved. Add salt and
sugar to taste. If intended to jelly, add lemon juice and strain into
a mould. Serve cold with cream and sugar. If to be used as a drink,
add enough hot water to make a thin liquid, and boil longer. A little
stick cinnamon may be added a few minutes before straining. Serve hot
or cold.

_Stewed Figs._--Take some choice figs, wash, then cover them with cold
water. Soak over night. In the morning bring them to boiling point,
and keep them over the fire, just simmering for 20 minutes, or until
the figs are plump and soft. Lift them out carefully, and boil down
the liquor until it forms a syrup. Pour this over the figs and serve
cold. Whipped or plain cream may be served with them.