1920 What to Drink E L Bertha

WHAT TO DRINK MINT-LOGANBERRY CUP

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i pint of loganberry juice, i quart of carbonated water, 12 sprays of mint well crushed, 2 teaspoonfuls of lime syrup, Ice.

Crush the mint, and place in a pitcher with a pint of cracked ice. Add the loganberry juice, lime syrup and the carbonated water and serve at once.

AYLESFORD FRUIT CUP

i pint of grape juice, I pint of sweet cider, 1 pint of Apollinaris, i pineapple shredded, i cupful of selected strawberries, 2 tablespoonfuls of preserved cherries, 6 sprays of mint, Ice.

Shred the pineapple very fine, crush the mint slightly and place in a tall glass pitcher with a pint of cracked ice. Pour the grape juice and cider over this, add the straw- berries and cherries and last, pour in the Apollinaris. Serve immediately in tall straight-sided glasses. Be sure to serve a generous spoonful of fruit with each service. A long handled spoon will aid in eating the fruit in comfort. CANTON CUP

i pint of tea infusion, 1 quart of ginger ale, 2 lemons, 2 tablespoonfuls of preserved ginger and the syrup, I cupful of pitted cherries (white, if possible), Ice, Sugar.