Stoned cherries (cut in halves), 1 cup,

Pineapple (shredded), 1,

Crushed strawberries, 1 pint,

Bar-le-duc jelly, 1 small glass,

Powdered sugar,

Grated nutmeg,

Orange rind,

Granulated sugar, 3 cups,

Lemon-juice, 1/2 pint,

Cucumber (peeled), 1,

Ice, cherries, rosemary.

Place the stoned cherries, pineapples, strawberries, and bar-le-duc jelly in a large mixing-bowl. Sprinkle all with powdered sugar liberally, and also add a dusting of grated nutmeg and the grated rind of 1 orange.

Put this on the ice for 2 or 3 hours to chill and ripen.

Boil together in a saucepan, granite, the 3 cups of sugar and a quart of water, boiling for 10 minutes; then remove it from the fire and when cold stir into it the lemon, or lime-juice, and the cucumber, cut in dice.

When ready to serve, dress a block of crystal ice with large clusters of cherries and sprigs of rosemary.

Blend the two mixtures, quickly but thoroughly together, and pour slowly over the ice.