Horse Neck

Pare a lemon around and around without breaking the peel; put it, in the shape of a corkscrew, in a long tumbler, and fill the tumbler with cold ginger ale.

William's Medley

Wash a good-sized pineapple; chop it fine without peeling, put it in three quarts of cold water, bring to a boil; boil for thirty minutes, and press as much as you can through a sieve. To this liquid add one pound of sugar, boil ten minutes after it begins to boil, cool, add one cupful of lemon juice and two cupfuls of strawberry or raspberry juice. When cold pour this over a block of ice, and at serving time add Apollinaris to make it palatable.

Mint Phosphate

1 bunch of mint

1/2 cupful of powdered sugar

1 or 2 lemons

Phosphate

Chopped candied cherries

It is better to make this immediately in the tumblers. Have the mint washed and chopped rather fine, put a teaspoonful in the bottom of each tumbler, put on top two or three tablespoonfuls of ice, powdered sugar, a dash of lemon juice, a dash of phosphate, and fill up with cold water.

Egg Fizz

Put two tablespoonfuls of fruit syrup into a glass, add two or three tablespoonfuls of finely cracked ice, drop in one whole egg, and fill the glass half full of milk. Shake until thoroughly mixed, then fill up with soda water.

Cold Coffee

This is exceedingly nice for a warm evening, where people are fond of coffee. Prepare quite strong coffee in the French fashion, drain it from the grounds, sweeten to taste, and stand aside to cool. At serving time fill tall glasses half full of finely shaved ice, pour over the coffee, beat rapidly for a moment with a spoon, cover with whipped cream, and serve at once.

Chocolate may be used in the same way.

Half and Half

This is one of the nicest of the hot-weather drinks. If it is to be served at an ordinary table, I should put a bottle of ginger ale and a split of Apollinaris at each plate, cr put a block of ice into a large, preferably glass, pitcher, put in two bottles of good ginger ale, add a pint of Apollinaris, and serve at once. The rule is to use one split of Apollinaris (this is a half pint) to each bottle of ginger ale. Put the ginger ale in the pitcher or glass first, and then add the Apollinaris.

Pop

1/2 gallon of water

1/2 pound of sugar

1 white of an egg

2 ounces of Jamaica ginger

1 lemon

1 teaspoonful of gelatin

1/2 compressed yeast cake

Beat the white of the egg, add a pint of water, then add the sugar and juice of the lemon. Bring this to a boil, and skim. When cool, add the ginger, the gelatine moistened in cold water, and the remaining water. Add the yeast cake, moistened; mix thoroughly. Let it stand one hour, bottle, and tie down the corks.

English Mead

1/2 ounce of hops

2 pounds of strained honey

1/2 gallon of water

1/2 compressed yeast cake

The juice of two lemons

Boil the hops and water together for a half hour, strain and add the honey and lemon juice. Boil for another half hour, cool to lukewarm, add the yeast, bottle, tie down the corks and stand in a cold place. This will be ready to use in twenty-four to thirty-six hours.

Apple Juice

Wash tart apples, quarter and remove the cores. Put the quarters in a porcelain lined kettle, add water to prevent scorching, cover the kettle, boil and stir until the apples are thoroughly cooked. Turn them into a muslin bag and drain over night. Next morning select your bottles and corks, put them in water and bring to the boiling point. Boil the juice, skim it, and fill it, while hot, into the hot bottles. Cork the bottles, put them at once into a boiler of hot water, cover the boiler, and boil a half hour. Lift the bottles, dip the corks at once into sealing wax, and stand in your preserve closet for keeping. This is much better than cider for a winter drink.