Raspberry Or Loganberry Ade

1 quart can home-preserved raspberries or loganberries Juice 2 lemons

1 cupful sugar

2 cupfuls water Ice water

Boil together the sugar and water for ten minutes. Cool, add the raspberry, which should be quite liquid, turn in the lemon juice and let stand two hours to ripen. Dilute with ice water to desired strength, and serve without straining. The amount of water to be added depends upon the richness of the fruit. Usually this amount will make sixteen to twenty small glasses.

Pineapple Lemonade

2 cupfuls hot water

1 cupful sugar

4 cupfuls ice water

1 can grated pineapple Juice 3 lemons

Make a syrup by boiling the sugar and water ten minutes. Cool. Add the pineapple and lemon juice. Strain, add the ice water and serve in lemonade glasses. This makes sixteen to twenty glasses.

Ginger Sorbet

1/2 pound candied ginge

2 cupfuls sugar

1 cupful lemon juice

Juice 2 oranges 2 quarts water

Chop the ginger fine, add it to the water and sugar and boil fifteen minutes. Cool, and add water to make it ten cups; add the fruit juice and serve either in glasses half-filled with crushed ice, or diluted with ice water. A cupful of cooked rhubarb juice, or one of strong tea, is a great addition. This will make sixteen small glasses.

Rhubarbade

1 pound diced rhubarb 1/2 cupful sugar 1 cupful water Bit of ginger root

Juice 1 orange Juice 2 lemons 1 quart ice water

Bake the first four ingredients till the rhubarb is soft and pink. Strain, add the fruit juices and ice water, chill and serve. This makes from twelve to sixteen small glasses.

Turkish Punch

1 quart canned apricots 1 cupful sugar 1 cupful water

2 cupfuls canned apple juice or cider Juice 1 orange Juice 1 lemon

Rub the apricots through a coarse sieve. Boil the sugar and water together for ten minutes and add to the apricots. When cool, follow with the other fruit juices. Let stand two hours to ripen, and dilute with ice water, or serve in punch cups half-filled with crushed ice and accompanied by straws. This makes twenty small punch cupfuls.

Varsity Punch

Juice 8 oranges 1 cupful lime juice 1 large can shredded pineapple

3 1/2 cupfuls sugar 5 cupfuls water Ice water

Boil the sugar and the water together for ten minutes. Chill, pour it over the fruit and lime juice and let stand two hours. Dilute to taste with ice water. This serves forty guests.

Picnic Punch

1 can grated pineapple 3 cupfuls boiling water 1 cupful freshly-made tea Juice 6 lemons Juice 10 oranges

1 quart grape, currant, loganberry or strawberry juice

1 bottle Apollinaris

1 quart sugar and 1 pint water simmered together 5 minutes

Cook the pineapple twenty minutes in the boiling water and strain. Cool, add the remaining fruit juices, the tea and the cooled syrup. Add the Apollinaris just before serving. It is better to make the punch a few hours ahead and let it stand, closely covered, on ice to chill and ripen. At serving-time, add the Apollinaris and water to dilute to the strength desired. Strawberries, mint leaves, or slices of banana are often added as a garnish. This serves fifty guests.