1904 One hundred and one beverages

® APPLE CUP ® GUT six tart apples in quarters and remove the cores; put them in a porcelain kettle with one cupful of raisins, two bay leaves, one-quarter of a stick of cinnamon and the grated yellow rind of four lemons. Pour over them three quarts of cold water, cover and cook slowly for three- quarters of an hour. Strain twice to have perfectly clear, and when cold add the juice of the lemons. Serve with shaved ice in the bottom of each glass. # CANTON $ CHOP one-half pound of Can- ton ginger and pour over it one quart of water and one Take from the fire and add one-half cupful each of orange and lemon juice, strain and set on the ice. When ready to serve fill each glass half full of shaved ice and pour the punch on top. CURRANT WATER BRUISE a pint of fresh rasp- berries with a quart of currants picked from the stems ; pour over them two quarts of water and one-half pound of sugar. Put on a slow fire and heat gradually. When it comes to a boil, remove and strain through a flannel jelly- bag. Serve with a lump of ice in the glass, and a straw. cupful of sugar. Boil twenty min- utes.

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