SC - Cheese and soup

[Peters, Rise J.]

	(1) I have had an offer of fresh, locally-made mozzerella cheeses,
perhaps with flavorings, to be served at an upcoming feast.  Does anybody
know the period (or not) nature of mozzerella?

	(2) Similarly, I received a suggestion that we serve a chilled sour
cherry soup.  The recipe in question, which I haven't seen yet (don't laugh)
came out of a Time-Life book on French cooking and there is no reason to
think it has anything at all in common with period cooking.  Now, a cold
soup would be nice, given that it's going to be May and sticky, but I'd
rather have a period recipe.  Does anyone have a direction to point me in
for (a) a cold soup and (b) a cold fruit soup?  I'd like to give a little on
this suggestion, for local reasons, if possible.

	=Cait
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