1920 What to Drink E L Bertha

FRUIT PUNCHES, CUPS AND BOWLS

21

4 lemons, 2 oranges, 12 large strawberries, i cupful of sugar, Ice.

Extract the juice from both the lemons and oranges and mix with the sugar; allow this to stand on the ice until ready to serve, then mix with the water. Place a square of ice in the punch bowl and pour the mixture over it ; stir in the grenadine and add (the strawberries, and last add trfe carbonated water. Serve immediately.

LOGANBERRY PUNCH

I pint of loganberry juice, I quart of water, 4 lemons,

i£ cupfuls of sugar, i pint of Apollinaris.

Extract the juice from the lemons and add to the logan- berry juice and sugar, stirring well ; add the water and pour over a square of ice in the punch bowl. When ready to serve pour in the Apollinaris, and serve at once.

BERKSHIRE FRUIT PUNCH

i quart of Apollinaris,

i cupful of lemon juice, i cupful of orange juice, 1 pineapple, grated, 2 cupfuls of selected strawberries, 2 cupfuls of strong tea, 2 cupfuls of sugar, i orange cut' into very thin slices, i cupful of Maraschino cherries, Ice' water.

Boil the sugar and two cupfuls of water until syrup-like,