1920 What to Drink E L Bertha

WHAT TO DRINK

20

2 cupfuls of sugar, 3 pints of carbonated water.

As loganberry juice is tart more sugar is seemingly needed than when grape juice is used, but it is far better to err on the other -side and serve a punch too tart rather than too sweet. It is always wise to taste any drink one is preparing. Peel the lemons and extract the juice, extract the juice from two of the oranges and mix with the Loganberry juice and sugar and pour into the punch bowl, in which a large piece of ice should have been placed. Slice the third orange very thin and place in the bowl. Pour the carbonated water over all and the punch is ready to serve.

GINGER ALE PUNCH

i cupful of sugar, i£ cupfuls of tea, i cupful of orange juice, I pint of ginger ale, I pint of Apollinaris, i cupful of lemon juice, Ice.

Pour one cupful and a half of boiling water over a level teaspoonful of tea and allow to infuse for five minutes; strain and pour over the sugar, stir and allow to cool. When cool add the fruit juices ; place a small block of ice in the punch bowl and pour the liquid over. Just before serving add the ginger ale and the Apollinaris and float several thin slices of orange.

GRENADINE PUNCH

i quart of water, i quart of carbonated water, $ cupful of grenadine,