88. Rose-Hip Lemonade

Very ripe rose-hips are gathered in the latter part of fall, after the first frost; remove the pits, and let the hips dry in the open air in the sun; for each pint of the dried fruit take two quarts of water; boil both together for half an hour; filter through canton flannel, sweeten to taste with sugar, and serve.

89. Wine Lemonade

Rub the rind of one and a half lemons on one and a half pounds of loaf-sugar; put it in one quart of cold water and one quart of Rhine wine; add the juice of three lemons; mix well, if desired, with some cracked ice, and serve.

90. Wine Sherbet

Very ripe raspberries, strawberries, cherries, apricots or peaches, are mashed and infused with water for a few hours; press through a clean cloth; mix the juice with two bottles of white wine, the juice of two lemons, and sugar to taste; place it on ice; after cooling, serve.

91. Catawba Cobbler

A large, long glass, a squirt of Seltzer, a barspoonful of sugar; mix this well; a wineglassful of Catawba wine; mix this; fill your glass with shaved ice to the top,

1 dash of port wine. Ornament with fruits in season.

If you like, put a spoonful of ice-cream on the top, to make it attractive; serve with a straw and a spoon.

92. Champagne Cobbler

A delicate wineglass, a small lump of sugar, fill your glass with shaved ice, fill the intervals with champagne. Stir this in a slow manner; add a little vanilla or strawberry ice-cream, with a nice berry in season, and serve with a straw and a spoon. You may add a little maraschino.

93. Sherry Cobbler

A fine, large glass, a spoonful of sugar,

1 dash of mineral water; mix this; a glass of sherry wine; mix this; fill your glass with fine ice, a dash of port wine. Ornament with fruits in season, and ice-cream, and serve with a straw and spoon.

94. Claret Cobbler

A large, fine glass, a squirt of Seltzer, a spoonful of sugar; mix this; a glass of claret; stir this well; fill your glass with fine ice. Ornament with fruits and ice-cream, and serve with a straw and spoon.

You may add a dash of Jamaica rum before ornamenting. (These recipes will do for any cobbler you want.)

95. Plain Gin Fizz.

A large mixing-glass, the juice of half a lemon or lime, ½ spoonful of sugar, ⅔ glassful of fine ice, a drink of Old Tom or Holland gin. Shake this exceedingly well; strain into a fizz glass; fill the balance with Seltzer, and see that your guest drinks it at once.

96.Silver Fizz

It is made in the same way as a plain gin fizz, only begin with the white of an egg in the bottom.

97. Golden Fizz

It is made the same way as the silver fizz, only begin with the yolk of the egg.

98. Royal Fizz

It is made the same way as the silver fizz, only begin with the whole of an egg.

99. Grand Royal Fizz

It is made the same way as the royal fizz, only add a little orange-juice, a dash of maraschino and a dash of parfait amour or creme de roses.