Iced Tea

Strong tea infusion, 1 1-3 cups. Lemon 1/2.

Sugar, 1 cup. Cold water.

Into a two-quart pitcher cut up the lemon, first squeezing out the juice. Add sugar and strain over this the hot tea. When sugar is dissolved let stand 2 or 3 minutes then fill pitcher with ice water and put into the refrigerator or add chopped ice.

W. N. C., West Medford.

Ginger Ale Julep

Sugar, 1 cup. Lemons, 6.

Mint, 6 sprigs. Ginger ale. 2 bottles.

Chopped ice, 1 cup.

Into a pitcher put the sugar and squeeze onto it the juice of the lemons. Bruise the mint leaves and add with the ice. Lastly pour over all the ginger ale and serve at once.

Ginger Punch

Cold water, 1 quart. Preserved ginger, 1/2 pound.

Sugar, 1 cup. Orange juice, 1/2 cup.

Lemon juice, 1/2 cup.

Chop ginger, add to water and sugar and boil 15 minutes. Add fruit juice, cool, strain and dilute with crushed ice.

Mrs. H. B. C, East Boston.

Mint Julep

Water, 1 quart. Claret, 1 pint. Orange juice, 1 cup. Boiling water, 1 1/2 cups.

Sugar, 2 cups. Strawberry juice, 1 cup. Lemons, 8. Mint, 12 sprigs.

Make a syrup by boiling the quart of water and the sugar for 20 minutes. Separate mint leaves and cover with the boiling water. Let stand for 5 minutes in a warm place. Strain and add to syrup. Add orange juice, strawberry juice, and juice of the lemons. Chill and pour into punch bowl, adding claret and large piece of ice just before serving. Garnish with mint leaves and strawberries.

Mrs. H. B. C, East Boston.

Jelly Punch

Currant jelly, 1 glass. Boiling water, 1 pint.

Sugar, 1/2 cup. Lemon, 1.

Carbonated water, 1 quart.

Whip the jelly to a froth, add the boiling water and stir till well dissolved. Add sugar and lemon juice and put aside to cool. When ready to serve, add ice and carbonated water.

Alice, Medfield.

Orange Mint Julep

Sugar, 1 cup. Limes, 6.

Chopped mint, 1/2 cup. Carbonated water, 1 pint.

Orange juice, 1 quart.

Mix the sugar with the strained fruit juices and stir till dissolved. Add the mint and let stand on ice for at least one hour before serving. Then add the carbonated water. Fill glasses half full of shaved ice, fill up with the juice and add a sprig of mint to each glass.

Raspberry Punch

Raspberries, 2 quarts. Sugar, 3 cups. Lemons, 6.

Fresh mint leaves, 1 bunch. Cold water, 3 pints. Carbonated water, 1 quart.

Sprinkle the raspberries with the sugar, let stand 1 hour and press out the juice. Add the juice of the lemons, the mint leaves slightly crushed and the cold water. Mix well and let stand half an hour. Add ice and the carbonated water just before serving.

Iced Chocolate

Cocoa, 1/8 pound. Sugar, 1 pound.

Water, 1 cup Rich milk.

Whipped cream.

Make a syrup by boiling cocoa, sugar and water for about 3 minutes. Remove from fire and cool. Put 3 tablespoons of the syrup in a glass with a little shaved ice. Fill the glass with rich milk, beat well and serve with whipped cream.

A High School Girl, Cambridge.