Sherry Lemonade

Take a largesized tumbler, fill threequarters full of pounded ice, add the juice of one large lemon, two teaspoons and a half of sugar, one tablespoon of sherry, and fill up with water. Stir all well together.

Egg Lemonade

Squeeze a small lemon in a tumbler. Add sugar to your taste, being careful to keep the drink a little sour. Break an egg into the tumbler. Fill the glass threefourths full of cold

Shakers for Mixing Drinks fresh water, cap the tumbler with a shaker, hold very firm together, and shake vigorously. When the egg is broken completely and mingled with the liquid, the lemonade is ready to drink.

The Making Of Fruit Syrups Or Shrubs

Appreciation of delicious fruit flavors proves a strong incentive to the zealous housewife in providing herself against the day when the possibility of securing the fruit itself shall have passed.

The making of fruit syrups entails no excess of time, labor, or expense, and the syrups are valuable in autumn and winter desserts, flavoring homemade ice creams, sherbets, jellies, Bavarian and other creams, sauces for puddings, and also flavorings for punches and other beverages. But especially they are in this division given as serving for wholesome and delicious flavoring in a glass of fresh water. In using the syrup for such simple beverages, use it precisely as our grandmothers did have a tumbler of fresh water and stir in a tablespoon of the syrup, or "shrub," or "vinegar," as those dames of other days used to say in speaking of such sweets.

Cherry Syrup

Have ripe, juicy acid cherries. Stone them, and oneeighth of the stones pound and break. Cook all together till the cherry pulp is soft and the juice free. Then squeeze through a bag. To every pint of juice add a heaping cup of sugar and boil fifteen minutes. Put in bottles or jars and seal for use. Keep in a cool, dry place.

Chocolate Syrup

Add to three tablespoons of chocolate one pint of boiling water. Let boil up, then add one pint of sugar and boil three minutes. When cold add one tablespoon of vanilla. In using the syrup put two tablespoons in a tumbler, add two tablespoons of cracked ice, two tablespoons of whipped cream and fill up the glass with milk. Stir well together, and serve.

Currant Shrub

Allow a pound of sugar to every pint of currantjuice and boil slowly in a porcelain kettle. When it has boiled ten minutes set to cool, and when barely lukewarm add a wineglass of pure brandy to every pint of syrup. Bottle and seal and keep in a cool, dark, dry place.

Grape Shrub

Crush ripe grapes in a stone jar, and cover with good cider vinegar. Cover the jar tight and leave overnight. Every day for three or four days stir and press the grapes and the vinegar together. Finally, strain through a cheesecloth folded three times, and to every three quarts of juice allow five pounds of sugar. Stir until the sugar dissolves. Then boil, skim, and bottle while very hot.

Lemon Syrup

Grate the yellow off eight fine lemons. Squeeze out the juice and put in a porcelain kettle with two cups of water, the grated yellow, and four pounds of sugar. Boil all together five minutes. Then strain through a bag to get out the yellow. Boil up once more, and then bottle and seal for use.

Pineapple Syrup

Make a syrup of three pounds of sugar to which has been added the white of an egg beaten up and gradually blended with a pint of cold water. Let boil and skim until the whole is very clear. Put aside to cool. Carefully pare and grate pineapples of the best quality, obtaining three pints of juice, and strain the same through a flannel jellybag. Put the syrup on to boil for about ten minutes, adding gradually at the end of this time the pineapplejuice. Let all come to boil together, skim well, and place aside to cool. When thoroughly cold, bottle, cork, and seal.

Raspberry Syrup

Mash gently freshly gathered raspberries and put into a stone crock with half a pint of the best white wine vinegar to every pound of fruit Cover carefully and place on a shelf in the cool cellar for a couple of days. At the end of this time allow all the juice to drain off thoroughly through a very fine puree sieve, without any attempt, however, to wash the pulp of the berries through the sieve; this may be used for making jam. Add to every quart of juice a pound and a half of the best granulated sugar, stirring with a wooden spoon until the sugar is wholly dissolved, when stir in briskly the wellbeaten white of an egg to which has been added a tablespoon of cold water. During this process the mixture may be heated, but not allowed to come to boil, and then set aside to cool. Then again put over a more brisk flame of the gas range and allow to boil for about five to ten minutes. Skim well as the scum rises, and, when removed from the fire, stir until cool. When cold, bottle and seal.

Strawberry Syrup

Put on over a moderate flame of the gas range a porcelainlined kettle, containing three pounds of sugar and one and a half pints of water. Stir with a wooden spoon until the sugar is dissolved. Allow to come to boil, skim, and set aside to cool. Mash fresh ripe strawberries and strain through a cheesecloth bag to produce three and a half pints, or a scant two quarts of juice. Put the kettle containing the boiled sugar and water over a flame of greater intensity, and let boil rapidly, watching for the moment when a spoonful of this syrup dropped into cold water and rubbed between the thumb and finger will form a small ball. Add at once the strawberry juice. Let all come up to boil, skim, and set aside to cool. When cold, bottle and seal.