7 1/2 lb. prunes, pitted
8 lb. raisins
2 1/2 lb. apricots, cut up
6 lg. bags (5 lb.) apples, cut up

Boil in water. When fruits are cooked, add sugar to taste. Thicken with cornstarch and water. Time can be saved by cutting the apples and freezing prior to making the fruit soup. Berries in season may also be added.