1 pt. each red raspberries and very ripe currants, 1 or 2 teaspns. of fine chopped tarragon, basil or sassafras leaves, with lemonade dressing of 1 1/2 tablespn. each of lemon juice and water and two tablespns. of sugar. Serve in glasses or cups with suitable decoration. The flavorings may be omitted.
Pineapple with either the currants or raspberries without the flavorings is excellent. Orange and red raspberries; grape fruit and strawberries; apple and strawberries; apple, grape fruit and strawberries or orange; apple, banana and strawberries and other combinations of juicy fruits will suggest themselves from the preceding. When a sweeter fruit than currants is used the proportion of sugar in the regular lemonade dressing is sufficient.