1920 What to Drink E L Bertha

FRUIT PUNCHES, CUPS AND BOWLS

35

Chop the ginger until very fine ; extract the juice from the lemons and mix with the chopped ginger and a table- spoonful of the syrup from the preserves, and a half cupful of sugar. Stand on the ice for a half hour and pour over a pint of cracked ice in a pitcher. When ready to serve add the tea (either green or Ceylon) and the ginger ale. Last, add the cherries and serve. CUP A LA MEDLEY

i pint of rice water, i cupful of sugar,

2 lemons, 2 oranges, i stick cinnamon, 4 cloves, i allspice, i cupful of seeded raisins, I pint of ginger ale, I quart of carbonated water, Grated rind of one lemon, Ice.

This recipe gives the housekeeper an opportunity to use the water in which rice is boiled, and which is usually thrown away. Make a syrup by boiling one pint of rice water, one cupful of sugar, the grated rind of one lemon, one stick of cinna- mon, four cloves, and one cupful of raisins together for ten or twelve minutes. Strain carefully and chill. When ready to serve pour into a tall pitcher in which a pint of cracked ice has been placed; add two oranges thinly sliced and pour over this the carbonated water and ginger ale. Serve immediately. FLORIDA WEST COAST CUP

3 oranges, i lemon, \ small pineapple,