Strawberry Lemonade

Make lemonade according to the usual recipe and add to it crushed strawberries in proportion of a cup of crushed berries to each quart of the lemonade. The strawberries should be crushed into a smooth pulp and will be better if run through a coarse sieve. - A Friend of the Cook Book.

Pineapple Cup (For Afternoon Reception)

Put into a bowl the juice of three lemons and two oranges, a can of grated pineapple and one cup sugar. Let stand an hour then put through a fruit press; add as much water is you desire and put into a large bowl with a block of ice. On top put sliced pineapple cut in small pieces. - J. W. Baylis, Williams, Ariz.

Punch

One quart grape juice, one quart plain water, one glass loganberry jelly dissolved in hot water, one glass blackberry jelly dissolved in hot water; juice from one bottle Long's preserved cherries. Place on ice until ready to serve.

Prepare in separate pans: Juice from six lemons, six bananas cut in dice, cherries cut in halves, one-half cupful chopped almonds, one-half cupful chopped walnuts, one cupful orange juice ,one cupful grated pineapple. Fifteen minutes before serving put all together in punch bowl, adding sugar to taste and large piece of ice. - Mrs. Dermont, Williams, Ariz.

Punch (For Forty People)

One dozen lemons, one dozen oragnes, one-half dozen bananas, one pint can pineapple, juice from a quart can of respber-ries, ten cups sugar, five quarts of water. - Contributed.

Fruit Punch

One cup of sugar, juice of five lemons and three oranges, two cups of water, one cup of strong tea, one pint raspberry syrup, one quart of apollinaris water last. - Mrs. Geo. A. Coles, Mid-dletown. Conn.

Recipe For One Gallon Fruit Punch

Six oranges, sliced; six bananas, sliced; one can pineapple, one dozen lemons, juice; two pounds sugar, two quarts grape juice, one bottle cherries, and any other fruit desired. - John Langowsky, Williams, Ariz.

Hallowe'En Punch

Make three quarts simple syrup, five quarts sugar to one quart boiling water, let stand over night. Add juice of three dozen lemons, three dozen oranges, juice from quart can best pineapple, juice from one bottle Marchino cherries. Add cold water enough to weaken down to suit the taste. Cut pineapple in small pieces; serve pineapple and cherries in each punch cup with tooth pick sticking in a cherry. This will serve thirty persons. Serve in large pumpkin. - Mrs. Geo. Barney, Williams, Ariz.

Plain Punch

One quart lemon juice with one cup of sugar; let it stand one hour. One quart orange juice with one cup sugar; let it stand one hour. One pint Welch's grape juice, two quarts water; put all together, with cracked ice fifteen minutes before serving. - Miss Margarette A. Dermont, Williams, Ariz.

Presbyterian Punch

Enough for 90 glasses. Four dozen lemons, two dozen oranges, two cans pineapple, using only the juice; two cans cherry juice, two boxes strawberries, one box cooked, sweetened and strained. About half as much sugar in the lemons as for lemonade, grape juice enough to give a good wine colour. Use the other box of berries whole, one or two in a glass. - Mrs. B. M. Cutcheon, Manistee, Mich.

Tea

Use water freshly boiled; for mild infusions allow one-half teaspoon for each cup. Pour boiling water on the tea, cover • closely; let stand for five minutes. - Mrs. Geo. Barney, Williams, Ariz.

Iced Tea

One teaspoonful Monsoon, or any black tea, to each cup, with three extra for tea pot. Pour on boiling water; leave on back of range five minutes. Strain into pitcher, allowing to cool slowly; when cool, place on ice until ready to serve. Pour into goblets with pieces - not cracked - ice; serve quarters of lemon with each glass. Sweeten to taste. - Mrs. Wm. F. Dermont, Williams, Ariz.

She - "Are you fond of tea?"

He - "Yes; but I like the next letter better."