1/2 c. pitted prunes
1/2 c. dried apricots

Cover with water and boil together until tender, about 10 minutes. Drain and add water to make 4 1/2 cups. Heat liquid and fruit to boiling. Then add: 1/2 c. currants 1/2 c. quick cooking tapioca (stir in slowly) 1 lemon sliced 3 (4 inch) cinnamon sticks 1 tsp. salt 3/4 c. sugar

When tapioca is clear, soup is done. When nearly done, add 1 can frozen grape juice. Remove lemon slices before serving. Serve hot or cold.