Frosted Sarsaparilla

Into one-fourth glass of sweet cream, pour ice-cold sarsaparilla - slowly, so that it will not foam and run over.

A spoonful of whipped cream on top finishes this delectable and nourishing drink.

Loganberry Mint Julep

Soak a bunch of fresh crushed mint in bottled loganberry juice for two hours; then add as much sparkling water as juice.

Strain, pour into glass, and serve with a marshmallow, a loganberry or raspberry, and quite a good bunch of fresh mint.

If this is not sweet enough, strained honey to taste may be added.

Loganberry Mint Julep.

Spiced Lemonade

½ teaspoon whole allspice ½ teaspoon cloves A small piece of stick cinnamon

Put the spices into one quart of cold water and bring to a good boil. When cold, make lemonade from this spice water, using the juice of four lemons to the quart of water.

Sweeten to taste (strained honey can be used in place of cane sugar), and serve with a slice of lemon, having a clove stuck in its center, a stick of whole cinnamon decorated with fresh mint, and a plentiful supply of cracked ice.

Creamed Ginger Ale

Use extra dry ginger ale, if possible, and fill the glass one-fourth with sweet cream.

Pour the ginger ale into the cream very gently - as it foams very high unless one is careful.

Serve at once.

Sparkle Punch

Put a large piece of solid ice in the punch bowl.

To each bottle of ice-cold ginger ale - extra dry is best - use the juice of one orange and one lemon; pour over the ice as soon as the ginger ale is opened. If the ale is ice-cold before making punch, it will retain its sparkle until all is served.

This is a very delicious punch for dances, as it is sparkling and not too sweet.

Fresh Lime-Ade

Use the juice of two fresh limes to the juice of each lemon; sweeten with strained honey to taste.

To each lemon, add a large glass and a half of water; and allow two tablespoonfuls of shaved ice to each glass.

Float a slice of lime with a clove and a currant or red berry in each glass.