Lemonade

Juice of 1 lemon, or 3 tbsp. lemon juice.

3 tbsp. sugar. 1 c. water.

Dissolve sugar in lemon juice; add ice water and shaved ice if desired.

Orangeade

Rind of 1 sour orange. 1 c. boiling water.

1 tbsp. sugar. Juice of 1 orange.

Cut the yellow rind carefully from the orange and pour the boiling water over it. Add the sugar and juice, then strain. One teaspoonful of lemon juice may be added if desired. Chill before serving.

Apple Water

2 baked apples. 1 c. boiling water.

Pour the boiling water over the apples; strain and sweeten. Serve cold.

Tamarind Water

2 tbsp. preserved tamarinds.

1 c. boiling water.

Pour the water over the tamarinds and let them stand one-half hour. Strain and serve cold.

Currant Juice

1/4 c. currant juice or 1 tbsp. currant jelly.

1 c. cold water (or hot water if jelly is used).

Sugar to taste.

Mix the juice or jelly and water and add sugar to sweeten.

Grape Juice

3/4 c. grapes. 2 tsp. sugar.

Pick Concord grapes from the stem. Wash and heat them, stirring all the time. When broken, pour into a jelly bag and press slightly. Add sugar and cook the juice and sugar until they boil. Pour into a hot bottle, cork and seal with paraffin, or equal parts of shoemaker's wax and resin melted together. Less sugar may be used.

Serve with shaved ice and a few drops of lemon juice if desired.

Cranberry Juice

1 c. cranberries. 1 c. water.

Sugar.

Pick over and wash the cranberries; cook them with the water until soft, strain through cheese-cloth; measure the juice and allow one-half as much sugar, add to juice and boil one minute. Pour into a hot bottle and seal immediately.

Tea

1/2 tsp. Ceylon or 1 tsp. Oolong tea.

1 c. boiling water.

Heat a cup or small teapot. Place the tea in it and pour freshly boiled water over it; steep a few minutes and strain. It may be served hot or cooled and iced. A slice of lemon may be served in each cup.