Picnic Lemonade.
1 quart water, 2 figs, Peel and juice of 2 lemons, 1 tablespoonful honey.
Put the water into a stewpan to boil; add the figs cut in two; let the water and figs boil a quarter of an hour; add the lemon peel cut in thin slices; boil ten minutes longer; pour into a jug; cover closely with paper until cold; pass through a sieve and add the honey and lemon juice. Sug ar can be used in place of honey.
Russian Tea.
4 teaspoonfuls tea, 1 quart boiling water, 1 teaspoonful sugar, slice lemon, 1 Maraschino cherry.
Pour the boiling water over the tea, and allow it to stand for five minutes. Into each cup put the lemon, cherry, and sugar, and pour the tea over them.
Raspberry Shrub.
For every cupful raspberry juice take cupful white-wine vinegar and 2 cupfuls sugar. Put the fruit juice, sugar, and vinegar over the fire, stir until the sugar dissolves and boil to a thick sirup; strain and bottle. All fruit juices are used in the same manner. When served, allow cup ful sirup to cupful ice water.
Elderblossom Wine.
1 quart elderberry blossoms, 9 pounds sugar, 1 yeast cake, 3 gallons water, 3 pounds raisins, cupful lemon juice.
The blossoms should be picked carefully from the stems and the quart raeasure packed full. Put the sugar and water together over the fire, stir until the sugar is dissolved, then let it boil without stirring. Boil five minutes, skim, and add the blos soms. As soon as the blossoms are stirred in, take from the fire and cool. When lukewarm, add the dis solved yeast and lemon juice. Put in an earthen jar for six days, stirring thoroughly three times daily. The blossoms must be stirred from the bottom of the jar each time. On the seventh day strain through a cloth and add the raisins, seeded. Put in glass preserve jars and cover tightly. Do not bottle until January.
Mint Fizzle.
Cut the rind of 1 lemon thin, then into small strips. Squeeze juice of lemon in each glass; add 1 teaspoon ful sugar; stir until dissolved; fill half up with shaved ice; pour in half ginger pop and half grape juice; place 3 sprigs of mint and 2 pieces of peel in each glass and serve with straws.
Red-Currant Punch.
Boil for five minutes 1 cupful sugar and 3 quarts water. Remove from the fire, and, while the sirup is still hot, dissolve in it 1 pint red-currant jelly. Add 3 lemons and 3 oranges, sliced thin. Set on ice until chilled and serve in glasses partly ffiled with crushed ice.
Tutti-Frutti Punch.
2 quarts water, 1 pound sugar, Grated rind 2 lemons, Grated rind 4 oranges, Juice from the lemons and oranges, 24 Malaga grapes, 2 slices tangerine oranges, 4 slices pineapple, 1 banana, 1 pint Maraschino cherries.
The special characteristic of the above recipe is found in the Mara schino cherries, which give a pecul iar zest to the punch. Boil five min utes 1 quart of the water and sugar; add the grated rinds of the lemons and oranges and continue boiling for ten minutes jonger. Strain the sirup through cheese cloth and add 1 quart cold water. Extract the juice from the lemons and oranges, strain, and mix with the grapes, cut in half and seeded, oranges, pineapple, sliced banana, and the Maraschino cherries with their liquor, the cherries being halved. Serve from a punch bowl in which a cube of ice has been placed.
Sparkling Lemonade.
36 lemons, 3 pounds granulated sugar, 6 oranges, 1 pineapple, 1 box strawberries, 4 quarts carbonic water.
Squeeze the juice from the lemons and remove the pips. Put it into the punch bowl with the sugar and stir until dissolved. Slice the oranges, shred the pineapple, hull and wash the berries; then add them all to the lemon juice. Put a large cube of ice in the punch bowl. Just before serving, add the carbonic wa ter, which has previously been chilled.
Cider Eggnog.
To each quart of cider allow 4 eggs. Beat the yolks until they apsume the consistency of cream, Beat the whites to a stiff froth. Stir together the cider and beaten yolks and sweeten to taste. Stir in half the beaten whites and season slightly with grated nutmeg. Stand on ice until cold. Serve in punch glasses with a teaspoonful of the meringue on top of each glass.