Strawberry Frappe

1 quart of mashed strawberries

Juice of one orange

1 quart of water

1 pound of sugar

Mash the berries, add the orange juice, sugar and water, and stand aside for an hour; then stir until the sugar is thoroughly dissolved. This can be partly frozen as in the preceding recipe, or made icy cold by adding shaved ice at serving time. Serve at afternoon or evening affairs.

Mint Frappe

2 good-sized bunches of mint

6 lemons

2 pounds of sugar

1 quart of water

Apollinaris

Wash the mint, remove the leaves from the stems, chop them fine and pound them in a mortar, or rub them in a bowl. Add these to the water and then stir them into the sugar. Bring to a boil and strain. When cool, add the juice of the lemons, and if the color is too pale, add a drop of green vegetable coloring. Stand aside until very cold. At serving time fill the punch bowl quarter full of shaved ice, pour over the mint syrup, add one or two bottles of Apollinaris, and serve.