5 c  Water
3/4 c  Rock sugar
4 c  Fresh orange juice
1 tb Preserved ginger, in syrup
3 tb Cornstarch paste
6    Thin slices of orange
6    Thin slices of lime
6    Maraschino cherries
6    Mint leaves
12    Coconut (or vanilla) cream
-wafers

Hot orange soup from China is unlike orange juice or
soda pop. Preparation: Squeeze orange juice, strain.
Break up rock sugar. Mince preserved ginger.
Cooking: Combine water and rock sugar; bring to boil.
When rock sugar is dissolved, add orange juice and
cornstarch paste; stir. Cornstarch paste should give
soup a light body. Pour into individual warmed bowls;
add preserved ginger to each serving. Float orange
and lime slice and a cherry; garnish with mint leaf.
Serve with wafers.