Lemonade

1 cup sugar

1/3 cup lemon juice

1 pint water

Make syrup by boiling sugar and water twelve minutes; add fruit juice, cool, and dilute with ice-water to suit individual tastes. Lemon syrup may be bottled and kept on hand to use as needed.

Pineapple Lemonade

1 pint water 1 cup sugar

1 quart ice-water

1 can grated pineapple

Juice 3 lemons

Make syrup by boiling water and sugar ten minutes; add pineapple and lemon juice, cool, strain, and add ice-water.

Orangeade

Make syrup as for Lemonade. Sweeten orange juice with syrup, and dilute by pouring over crushed ice.

Mint Julep

1 quart water

2 cups sugar

1 pint claret wine

1 cup strawberry juice

1 cup orange juice Juice 8 lemons 1 1/2 cups boiling water 12 sprigs fresh mint

Make syrup by boiling quart of water and sugar twenty minutes. Separate mint in pieces, add to the boiling water, cover, and let stand in warm place five minutes, strain, and add to syrup; add fruit juices, and cool. Pour into punchbowl, add claret, and chill with a large piece of ice; dilute with water. Garnish with fresh mint leaves and whole strawberries.

Claret Punch

1 quart cold water 1/2 cup raisins

2 cups sugar

2 inch piece stick cinnamon

Few shavings lemon rind 1 1/3 cups orange juice 1/3 cup lemon juice 1 pint claret wine

Put raisins in cold water, bring slowly to boiling-point, and boil twenty minutes; strain, add sugar, cinnamon, lemon rind, and boil five minutes. Add fruit juice, cool, strain, pour in claret, and dilute with ice-water.

Fruit Punch I

1 quart cold water

2 cups sugar

1/2 CUP lemon juice

2 cups chopped pineapple

1 cup orange juice

Boil water, sugar, and pineapple twenty minutes; add fruit juice, cool, strain, and dilute with ice-water.

Fruit Punch II

1 cup water

2 cups sugar

1 cup tea infusion 1 quart Apollinaris

2 cups strawberry syrup Juice 5 lemons Juice 5 oranges I can grated pineapple

1 cup Maraschino cherries

Make syrup by boiling water and sugar ten minutes; add tea, strawberry syrup, lemon juice, orange juice, and pineapple; let stand thirty minutes., strain, and add ice-water to make one and one-half gallons of liquid. Add cherries and Apollinaris. Serve in punch-bowl, with large piece of ice. This quantity will serve fifty.

Fruit Punch III

1 cup sugar

1 cup hot tea infusion

3/4 cup orange juice

1/3 cup lemon juice 1 pint ginger ale 1 pint Apollinaris

Few slices orange

Pour tea over sugar, and as soon as sugar is dissolved add fruit juices. Strain into punch-bowl over a large piece of ice, and just before serving add ale, Apollinaris, and slices of orange. For tea infusion use two teaspoons tea and one and one-fourth cups boiling water.