Rhubarb Water

Wash and cut in pieces three stalks of rhubarb. Pour over two cups of boiling water, and add one half cup of sugar. Cover and let stand until thoroughly cool. Strain, and serve with cracked ice.

Rhubarb Nectar

Wash and cut in pieces three pounds of rhubarb. Cook, in just enough water to cover, until soft. Strain. Mix the juice of one dozen oranges, one half dozen lemons, and three grapefruit, and one cup of grape juice. Add to the rhubarb juice. Measure, and to every cup of juice add one third cup of sugar. Bring to boiling point and, when cool, bottle. Keep in a cool place, and add ice water when serving.

Pomegranate Juice

Mash the pulp of six pomegranates through a very fine sieve, add one half pound of sugar and the juice of three limes, and dilute with one pint of water. Strain several times through muslin, and bottle for use.

Banana Cream

Mix two tablespoonfuls of sweet cream with two tablespoonfuls of vanilla syrup and one half of a banana thinly sliced. Add a spoonful of ice cream and shake well. Pour into a glass without straining, add cold milk and a spoonful of whipped cream.

The Franklin

Into a glass half filled with cracked ice put four tablespoonfuls of banana syrup, and fill up the glass with ice-cold milk. Decorate with slices of banana and serve with a spoon or straws.

Almond Cup

Bruise a handful of mint, sprinkle on a table-spoonful of sugar, and add a little water. Let stand until the sugar is dissolved. Put into a glass with some cracked ice and add two table-spoonfuls of orgeat syrup, or cream flavored with a few drops of almond extract. Mix well and fill up the glass with Apollinaris.

Madison Shake

Mix four tablespoonfuls of orgeat syrup and four tablespoonfuls of strawberry syrup with four tablespoonfuls of sweet cream. Add ice-cold milk to fill glass and put in a spoonful of pistachio ice cream.

The Martinique

Beat up the yolk of one egg and mix with four tablespoonfuls of orgeat syrup and one tablespoonful of rich cream. Pour into a glass one fourth full of chopped ice and fill up the glass with ice-cold milk.

The Tokio

Mix thoroughly four tablespoonfuls of orgeat syrup with eight tablespoonfuls of sweet cream. Add a spoonful of ice cream and fill up the glass with cold milk.

The Plaza

Into a glass half full of shaved ice pour four tablespoonfuls of orgeat syrup, and add three tablespoonfuls of ice cream. Shake well, and add soda water to fill glass.

The Audubon

Mix thoroughly four tablespoonfuls of maple syrup, four tablespoonfuls of ice cream, and two tablespoonfuls of sweet cream. Fill up the glass with cold milk and decorate with a sprig of mint.

The Riverside

Pour two tablespoonfuls of maple syrup and two tablespoonfuls of pineapple syrup into a glass half full of chopped ice. Add a spoonful of ice cream and fill up the glass with soda water. Grated pineapple may be added.

The Ansonia

Mix four tablespoonfuls of maple syrup with six tablespoonfuls of sweet cream. Add cracked ice and shake well. Fill up glass with soda water and put in a spoonful of ice cream.

Cornell Shake

Mix two tablespoonfuls of vanilla syrup with one tablespoonful of sweet cream. Add two tablespoonfuls of any finely cut fruit which has been soaked for several hours in plain syrup. Add soda water and serve with a spoon and straws.

The Pittsburg

Cut in small pieces several kinds of fruit, sprinkle with sugar, and let stand several hours or overnight. When serving put two tablespoonfuls into a tall glass with a ladleful of ice cream. Fill up the glass with soda water and serve with a spoon.

Sarsaparilla Shake

Beat up the yolk of one egg and add four tablespoonfuls of sarsaparilla syrup. Fill up the glass with milk and add a little soda water.

Sarsaparilla Cooler

Pour one tablespoonful of cherry syrup, one tablespoonful of lemon syrup, and two table-spoonfuls of sarsaparilla syrup into a glass one third full of cracked ice. Fill up with soda water, and decorate with a cherry and a piece of pineapple.

Sarsaparilla Nectar

Pour slowly over one fourth glass of cream, enough sarsaparilla to fill the glass. Serve with whipped cream.

Dandelion Tea

Pick dandelions from the stems, and pour over boiling water. Simmer, but do not boil, for five minutes. Strain through a sieve, and sweeten to taste. Serve either hot or cold.