Fruit Punch

Two dozen lemons, 8 oranges, 1 can grated pineapple, 1/2 bottle Grenadine syrup, 1 bottle syphon soda, 1/2 at making, the rest at serving.

Fruit Punch

One and one-half dozen lemons, 1 dozen oranges, 1 can sliced pineapple, 1 pint bottle of maraschino cherries, 2-quart bottle of Apollinaris water, 2 pounds granulated sugar. Make syrup of sugar, with just enough water to cover; boil a few mintues. Squeeze juice of lemons and oranges in a jar. Add 1/2 of the syrup. Strain and let stand several hours. Then mix all in punch bowl with ice, some slices of the oranges, pineapples, cherries and last the Apollinaris water and as much more of the syrup as your taste calls for.

Grape Food (Unfermented Wine)

Remove the grapes from the stems and add 1 quart of water to 3 quarts of grapes. Let this come to a boil. Drain the mixture in a bag over night. In the morning put in 1 scant tablespoonful of sugar to each quart of juice. Put on the fire and let come to boiling point, but do not let it boil. Lastly put the juice into bottles and seal. - M. E. J.

Grape Juice

Wash grapes and take off stems. Crush in a kettle with potato masher. Add no water. Set on stove. Boil until seeds separate. Put in jelly bag and drain over night. To 1 quart juice add 1/4 cup white sugar. Boil few minutes. Seal while hot in Mason jars. - Mrs. R. B. P.

Raspberry Shrub

Select only the best and the ripest raspberries. Pour over them enough good wine vinegar to cover. Let the fruit stand in this for 48 hours in a cool place. Then strain through a cheesecloth bag. Have enough more fresh raspberries and cover with the strained juice. Let stand another 48 hours. Strain again through bag, letting stand over night to thoroughly drip. To this juice add 1 pound of sugar to 1 pint of juice. Boil 5 minutes. Skim carefully. Bottle. Seal tightly. When ready to serve add 2 tablespoonfuls of shrub to 1 glass of cold water. - L. M. M.

Raspberry Syrup

Take 7 small baskets of raspberries; mash the fruit and add to same 5 pints of water. Let the mixture stand several hours, then drain through a bag over night. In the morning add 10 pounds of sugar and 2 1/2 ounces of tartaric acid. Let the mixture stand until all the sugar is dissolved, stirring same every now and then. Bottle and cover by tying a cloth on each bottle. This is a saturated mixture, and keeps well in a cool place.

Raspberry Vinegar (Home Brew)

Two quarts raspberries, 1 quart best vinegar. Let stand 24 hours, then strain well. Place on stove and cook until almost boiling; skim all the time. Add 2 pounds white sugar. Cook a short time more; then skim and remove from stove. Bottle and set away for a few days. - Mrs. N. M.

Tea

Allow 2 teaspoonfuls of tea to 1 large cupful boiling water. Set pot on the fire or a warm place, where it will not boil, but keep very hot. Let it steep or draw 10 or 12 minutes. Now fill it with as much boiling water as is required. Send hot to the table.

A Chinese says: "Drink your tea plain; don't add sugar and milk. Milk contains fibrin or albumen, and tea tannin. Mixing the two makes the liquor turbid. This turbidity is tannate of fibrin, or leather. People who put milk in tea are drinking boots and shoes in mild disguise."

Vienna Coffee

Allow 1 heaping tablespoon coffee to each person and 2 extra to make good strength. Mix 1 egg with grounds. Pour on coffee 1/2 as much boiling water as will be needed. Let it froth. Stir down grounds and let boil 5 minutes; then let it stand where it will keep hot (but not boil) 5 or 10 minutes, and add rest of water. To 1 pint of cream add white of 1 egg well beaten; this to be put in cups with sugar and hot coffee added.