Ceylon Punch

2 large teaspoons of Ceylon tea

2 quarts of boiling water

I pound lump sugar

8 lemons

4 oranges

I pineapple

3 bananas

I pint strawberries

Steep the tea in the boiling water for five minutes, strain, add the sugar. Grate the rind of the lemons, and squeeze the juice. Cut the oranges into thin slices, shred the pineapple, slice the bananas and hull the strawberries. When the tea is cold, add all the fruit, and let it stand on the ice for several hours. One cup of Maraschino cherries may be added.

Fruit Punch

1 1/2 cups sugar 1 cup hot water 1 cup orange juice I orange sliced

1/2 cup lemon juice I pint ginger ale I pint Lithia water Maraschino cherries

Dissolve the sugar with the water and add the fruit juices. Strain into a punch bowl over large piece of ice, and just before serving, add ale, Lithia, slices of orange and the cherries.

Lemonade

1 lemon

1 cup boiling water

2 tablespoons sugar 1/2 thin slice lemon

Wash the lemon and cut a very thin slice from the middle. Put the sugar in a bowl, squeeze the juice in it, remove the seeds, add the boiling water; cover, and put on ice to cool. Strain, and serve in a glass.

Cut half the slice of lemon into two pieces, and use as a garnish; or a few berries or slice of orange may be used.

Fruit Lemonade

Add fresh fruit of any kind to lemonade, made by the above recipe and chill on ice.

Bran Lemonade

1/4 cup bran

Juice of 1 lemon

2 cups cold water

Let the bran and water stand overnight. Strain, and add the juice of the lemon. Chill and serve.

Grape Lemonade

1 Glass To one cup of lemonade, add one-fourth cup Welch's grape-juice.

Orangeade No. 1

1 Glass

1 orange

1/2 cup boiling water

1 tablespoon sugar 1/2 slice orange

Prepare as for lemonade. If orange is not acid, add a little lemon juice.

Orangeade No. 2

Put two tablespoons of crushed ice in a glass and pour the juice of one orange over it. Sweeten to taste.

Fruitade

1/4 cup grated pineapple Juice 1/2 lemon

1 cup boiling water Juice 1/2 orange

Sugar

Add the boiling water to the pineapple and fruit juices with one tablespoon sugar; let it stand until cool. Add more water and sugar if necessary. Strain, and serve cold.

Pineapple Juice

1/2 cup pineapple juice

Crushed ice

Sugar

Pour the pineapple juice over crushed ice, and serve very cold.

Soda Or Apollinaris Lemonade

Juice of 1 lemon 2 tablespoons sugar

1/4 teaspoon soda 3/4 cup cold water

Prepare the lemonade, cool, and add the soda, stirring thoroughly.

Or Apollinaris water may be used instead of the water and soda.

Pineapple Lemonade

1/2 cup of pineapple juice Juice of 1 lemon

1/2 cup boiling water 1 cup ice water

2 tablespoons sugar

Mix the pineapple, lemon juice and sugar, and add the boiling water. Cool, add ice-water, strain, and serve.

Irish Moss Lemonade

1/4 cup Irish moss 2 cups cold water

4 tablespoons lemon juice Sugar

Pick over, and wash the moss and soak for fifteen minutes. Drain, and add the cold water; cook in a double boiler until syrupy. If it is too thick, add hot water. Strain, add the lemon juice and sugar to taste. Reheat, and serve.

Raspberry Shrub

4 quarts raspberries

1 pint pear vinegar

Sugar

Pick over the raspberries, cover one half with the vinegar and let stand twenty-four hours. Strain through cheesecloth. Pour the liquor over the remaining raspberries, and let it stand twenty-four hours. Again strain through cheesecloth. To each cup of juice, add one-half pound of sugar. Heat gradually until the sugar is dissolved; then boil fifteen minutes. Bottle and cork. If too strong dilute with water.

Irish Moss Lemonade With Figs

1/2 cup Irish moss

2 cups water

4 figs finely chopped

1/2 cup sugar

4 tablespoons lemon juice

Grated rind 1 lemon

Heat the water and figs in a saucepan to the boiling point. Soak the Irish moss in enough cold water to cover it for three minutes; drain, and pick over. Add the moss and other ingredients to the figs, and simmer until the moss loses its shape.

Strain, and cool.

Grape Nectar

Boil one pound of sugar in one-half pint of water until it thickens; remove from the fire, and when cool add the juice of four lemons and one quart of Welch's grape juice. Let it stand several hours. Serve with ice water, Apolli-naris or plain soda.