1920 What to Drink E L Bertha

FRUITADES, ICED, FRAPPE AND HOT

5

LIMEADE WITH LIME SYRUP

i lemon, 2 tablespoonfuls of lime syrup, 2 tablespoonfuls of plain syrup, Carbonated water or spring water, Ice.

Extract the juice from the half lemon, put into a tall glass, add lime syrup and plain syrup and stir, then add the car- bonated water, or spring water, if desired. Mint or a cherry may be added as liked. TEA-RHUBARBADE 6 stalks of young rhubarb, i lemon, 2 oranges, i quart of water, i pint of tea, Sugar. Wash the rhubarb and cut into inch lengths, add a quart of water and stew until tender ; drain, and set the juice away to cool. (The pulp may be used for tarts or marmalade.) Add a pint of tea to the strained rhubarb ; extract the lemon juice and add this and the oranges thinly sliced. Sweeten to taste and pour over shaved ice in tall thin glasses. CREOLE " FROG " LEMONADE

2 dozen lemons, i pound of sugar, 2 quarts of water, 2 quarts of Seltzer, i pineapple, 3 dozen strawberries. Use a large punch bowl ;

put the sugar, lemon juice and

and stir well until the sugar is dissolved; add

water in it,

the juice of one pineapple and the Seltzer water. Mix well again and add the strawberries, slices of pineapple and