This section is from the book "Practical Cooking And Serving", by Janet McKenzie Hill. Also available from Amazon: Practical Cooking and Serving: A Complete Manual of How to Select, Prepare, and Serve Food [1919].
Shake together in a quart jar one cup of cold water, one cup of sugar and the leaves from a bunch of mint. When the sugar is dissolved, add the juice of six lemons and one cup of currant juice. Fill the jar with water and let chill on ice. When ready to serve add one pint of carbonated water.
To one quart of grape juice, add the juice of four lemons and six oranges, with one cup of sugar; when the sugar is dissolved, add one quart of water and let chill on ice. When ready to serve add a few sprigs of mint.
Heat a bottle of claret with half a cup of sugar, a piece of stick cinnamon, half a dozen cloves, and the juice of two lemons; stir while the sugar dissolves, strain and serve.
 
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