Crush two quarts of strawberries and strain through muslin upon a pound of granulated sugar. Set in a cold place, stirring now and then until the sugar melts. Add then a quart of cold water, the juice of a lemon, and a tablespoonful of maraschino. Cover closely and set on ice for an hour or more before you use it. As it goes to table throw in a handful of fine ripe strawberries capped, that one or two may float in each glass.

Pineapple Sherbet

To three pints of boiling water add a pound of sugar, and cook briskly for half an hour. While it is cooking pare a fine pineapple and grate or chop it fine. Add four teaspoonfuls of lemon-juice, and an orange cut into small bits. When the boiled syrup is cold, pour it upon the pineapple and orange, and bury the vessel containing the mixture in ice for two hours. When you are ready to use it, put a big block of ice in a punch-bowl and pour the mixture over it. Stir into it a wineglassful of sherry, and if they are in season, a handful of fine strawberries. If not, cut two dozen white grapes in half, take out the seeds, and put them in instead.