Sultana raisins, 1/2 pound,
Currants, 1 cup,
Almond extract, 1 teaspoon,
Preserved ginger, 1/2 cup,
Powdered sugar, 2 cups,
Grated cocoanut, 3 tablespoons,
Ground cinnamon, 1/2 teaspoon,
Steep the raisins and currants in 1 quart of boiling water for half an hour, then strain; and when cold add the almond extract, the preserved ginger, juices of the lemons and oranges, and also the sugar, cocoanut and cinnamon.
Mix well and place in the ice-box until thoroughly chilled, and when ready to serve, pour over all a quart of iced ginger-ale, serving in tall crystal glasses half filled with shaved ice.