Lemonade

Boil together one pint each of water and sugar for ten minutes. Let cool and at serving time add three pints of iced water and one pint of lemon juice, or lemon and orange juice mixed. Two lemons sliced thin may be added.

Fruit Punch

Place in a granite saucepan one pound (one pint) of sugar, add the grated rind of one lemon and one orange, to this add one pint of water and boil five minutes. Strain and add one glass of currant jelly, the juice of two lemons and two oranges, one pint of grape juice and one quart of Apollinaris water. Add ice to chill and serve.

Fruit Punch No. 2

Boil together for fifteen minutes, one grated pineapple, four cups of sugar and three cups of water, add one cup of strong freshly made tea and strain. When cold add the juice of five lemons and six oranges and one pint of strawberry or grape juice. At serving time pour into a punch bowl over a block of ice; add one quart of Apollinaris water and five quarts of water. To this may be added one-half pint of Maraschino cherries, or if preferred, fresh strawberries, sliced bananas or mint leaves.

Mint Cordial

Four level tablespoons of finely chopped spearmint leaves, the grated or chipped yellow rind of one small orange and one lemon, juice of two lemons and two oranges, one and a half cups of sugar, one cup of boiling water. Soak the mint leaves in the fruit juice one-half hour. Bring the water and sugar to boiling point, add the grated rind and boil without stirring for five minutes. Remove from the fire, add the fruit juice and mint and strain carefully. Chill. If not of a delicate green color, it may have a very small amount of green coloring added, but this must be done with the utmost care, that too much be not used. In serving, fill tiny glasses with shaved ice, then fill with the cordial.