Cream Nectar.

To one gallon boiling water add four pounds granulated sugar and five ounces tartaric acid. Beat the whites of three eggs, and pour into a bottle with a little of the warm syrup; shake briskly, then pour it into the kettle of syrup, and stir it through well. Boil three minutes, removing the scum as it rises. Flavor with any preferred extract, and bottle for use. When wanted to use, take two or three tablespoonfuls of the syrup to a glass of ice-cold water and one-half teaspoonful of soda.

Grape Juice.

Weigh grapes before picking from stem, then pick from the stem and put in a kettle. Add a very little water, cook until stones and pulp separate; strain through a cloth and return juice to kettle. Add three pounds of sugar to ten pounds of grapes previously weighed; heat just to simmering. This makes one gallon.

Lemon Syrup.

Take the juice of twelve lemons; grate the rind of six in it, let it stand over night; then take six pounds of white sugar, and make a thick syrup. When it is quite cool, strain the juice into it; put in bottles, securely corked, for future use. A tablespoonful in a glass of water will make a delicious drink on a hot day.

Lemonade with Fruit.

Use six lemons to a gallon of water; squeeze the juice from lemons and add two teacups of sugar; dissolve and strain. Then add juice of fruit, either cherries or raspberries, or any other fruit you like as a variety.

Fruit Punch.

One dozen lemons, one-half dozen oranges, one can of pineapple; boil four cups of sugar in four pints of water ten minutes; cool, and add one gallon of water. Grate the pineapple, press juice from the lemons and oranges, strain through a coarse towel, serve with cracked ice.

Raspberry Shrub.

Cover the berries over night in a stone jar with vinegar, next morning strain and to one pint of juice put one pint of sugar. Boil ten minutes, bottle hot. Boiled longer will jelly.