Lemonade

5 Tablespoons lemon juice, 1 cup sugar, 1 pint water. Make a syrup of the water and sugar by boiling 10 minutes, add lemon juice, cool and dilute to suit the taste. This may be made and kept on ice to be used at any time.

Mrs. D. B. Harvey.

Grape Juice

1 Quart pure grape juice, juice 2 lemons, 3 cups water and sugar to taste. Mrs. G. T. Gaskins.

Fruit Punch

1 Pint grated pineapple, 2 pounds sugar, 2 cups boiling water, 1 pint hot tea, 1 pint strawberry juice, 8 lemons, 6 oranges, 7 quarts water. Cook pineapple, sugar and boiling water together 15 minutes, add tea and strain, and when cool add fruit juice and cold water, adding ice a short time before serving. Marischino cherries may be added. This recipe makes about 10 quarts. Kathleen-Taylor.

Fruit Punch

1 Can pineapple, 1 dozen oranges and 1 dozen lemons. Boil 4 cups sugar in 2 quarts water for 10 minutes. Cool and add to it 1 gallon cold water. Then grate the pineapple, press the juice from the oranges and lemons, strain through a coarse cloth, add all together and serve with cracked ice.

Mrs. Fred Baumer.

Fruit Punch

Juice 1 dozen oranges, 1 dozen lemons, 1 quart strong tea, sugar to taste and 1 gallon water.

Mrs. W. V. Rathbone.

Mint Cordial

21 Finely chopped mint leaves, grated rind of 1 lemon, juice of 2 lemons and 1 large orange. Put mint into lemon and orange juice and let stand 30 minutes or more. Boil 1 1/2 cups of sugar in 1 pint of water and pour over juice and chill. Mrs. Lee McGuire.

Iced Punch

Make a rich sherbet and grate a piece of sugar on a lemon or citron for flavor. Then beat the whites of 5 or 6 eggs to a froth and by degrees stir it into the sherbet. Add ice and serve in glasses. Mrs. Fred Baumer.

Pineapple Frappe

3 Oranges, 1 quart cherry juice, 1 can grated pineapple, juice of 6 lemons and water to make 1 gallon. Sweeten to taste. A few whole cherries may be added.

Mrs. D. B. Harvey.

Fruit Punch

9 Oranges, 6 lemons, 1 cup grated pineapple, 2 cups raspberry syrup, 1 1/2 cups tea, infusion, 1 1/4 cups sugar, 1 cup hot water and 1 quart apollinaris. Mix juice of oranges and lemons with raspberry syrup and tea, then add syrup made by boiling sugar and water 15 minutes. Chill thoroughly, and just before serving add apollinaris.

Mrs. D. A. Lehman.

Currant Shrub

Boil currant juice in sugar in proportion of 1 pound of sugar to 1 pint of juice, 5 minutes. Stir constantly while cooking and when cold bottle. Use 1 spoonful to a tumbler of water. Mrs. Fred Baumer.

Oriental Punch

Mix together 1 cup sugar, 1 cup water, 6 cloves, small stick cinnamon and a piece of ginger the size of a walnut. Allow the mixture to boil 6 minutes and when cool add the juice of 3 oranges and 2 lemons, strain and add drop of peppermint oil. Put in enough green coloring, made by pressing the juice from boiled spinach leaves, to give the liquid a decided color. Mrs. J. H. Eisenhower.

Cream Nectar

3 Pounds sugar, 3 pints water, white of 1 egg and 3 ounces tartaric acid. Dissolve sugar in the water, add beaten whites of egg and let it come to a boil. When cold add tartaric acid and flavor to taste. Mrs. Fred Baumer.

Blackberry Julep

Cook together 2 quarts fresh blackberries, 2 cups sugar and 2 quarts water for 20 minutes, then strain. Add 1 cup orange juice, the juice of 1 lemon, 1 pint cold water, and cracked ice. Just before serving add 1 pint of red raspberries and a sprig of crushed mint. Mrs. Ella Marsh.

Nectar Cream

To 1 pint good rich cream add 1/2 cup pulverized sugar, 3 eggs, the whites and yolks beaten separately, a pinch of salt,

1 cup of any preferred fruit syrup, 1 quart cold water and 1 cup cracked ice. Shake thoroughly or beat with an egg beater and serve ice cold. Kate Harris.

Mulled Cider

1 Quart cider, 1 teaspoon whole allspice, 1/2 teaspoon cassia buds, 3 eggs. Put the cider with the spices in it in a saucepan and boil 3 minutes. Pour it carefully over the well-beaten eggs and serve hot. - Curtis Cook Book.