1920 What to Drink E L Bertha

FRUIT PUNCHES, CUPS AND BOWLS

29

I pint of ginger ale, I pint of iced water, Ice.

There is to be purchased in the market now a commercial apple- juice, which is carbonated, and this should be used unless one has made the sparkling cider at home. Extract the juice from the lemons and add the sugar and water; stir until the sugar is dissolved: add the grape juice. Place a block of ice in a punch bowl and pour this mixture over it, and then add the sparkling cider and the ginger ale. PUNCHES FROM SYRUPS Delicious punches may be made from syrups, whether home-made or commercial, whether made as syrups for this purpose or the fruit syrups from preserves, or the medium syrups from the cold-pack canning. Very often there is more syrup or juice than is needed for table service in a jar of berries, and this juice may be used at once, or a little more sugar added, reheated, placed in cans, sealed and put away for later use. For instance ; if a can of strawberries is opened and found to have more juice than usual, pour off the surplus and use at once, or add enough sugar to make a thicker syrup, which amount will have to be determined by the amount of juice, — and re-can and store.

STRAWBERRY-LEMON PUNCH

2 cupfuls of strawberry syrup, 3 lemons, 2 teaspoonfuls of strawberry extract, t cupfuls of sugar, i pint of water, i quart of carbonated water.

Extract the juice from the lemons by using a glass ex-