"The best of the wine is the last of the feast."

Fruit Punch

Make a thin syrup of sixteen quarts water and fifteen pounds sugar. Add four quarts water; juice of six dozen oranges; juice of four dozen lemons; two and one-half quarts tea infusion; three quarts grape juice, or juice extracted from cranberries. Strain. Chill.

Mrs. G. W. Blomquist.

Fruit Punch

Boil one cup sugar and two cups water ten minutes. Cool. Add juice four oranges, three lemons, one large can shredded pineapple. Pour over cracked ice in punch howl. Add one large bottle ginger ale, one medium bottle maraschino cherries when ready to serve. Makes one gallon.

Mrs. C. M. Clarke.

Fruit Punch

Boil two cups sugar, one cup water for ten minutes. Add one cup tea infusion, juice five lemons, juice five oranges, one can grated pineapple. Allow to stand thirty minutes. Strain. Add enough ice water to make one and one-half gallons of liquid. Pour over ice in punch bowl. Add two small bottles maraschino cherries, three pints ginger ale. Serves fifty. Mrs. Warren Farson.

"30 Group" Fruit Punch

Mix two gallons Liggett's concentrated orange juice, juice of two dozen lemons, ten pounds sugar. Use one-sixth of this mixture to two and one-half gallons of water. This quantity makes fifteen gallons. Serves approximately two hundred people. Mrs. H. W. Severance.

Grape Juice

Remove stems from one cup whole washed grapes. Put into a quart jar. Add one cup sugar. Fill jar with boiling water and seal. When ready to use, this drink will require no dilution and is delicious in combination with other fruit juices. Mrs. Wyatt A. Miller.

Bohemian Tea

To six quarts boiling water, add five teaspoons Orange Pekoe tea, one teaspoon ground cinnamon, one teaspoon ground cloves, each in cloth bag. Remove from fire. Allow to stand three minutes. Remove bags. Add juice of six oranges, juice of three lemons, two pounds sugar. Serve hot. Mrs. H. C. Boardman.