Mint Ale.
Juice .5 lemons, cupfuls sugar, dozen stalks and leaves of bruised mint, 2 bottles ginger ale.
Mix the lemons and sugar to gether; when melted, place in a punch bowl with the bruised mint, and when the bowl has been half filled with cracked ice, add the gin ger ale.
Chocolate Sirup.
To use in emergency for making cool drinks.
2 ounces Runkel's chocolate, 2 cupfuls boiling water, 2 pounds sugar, 2 tablespoonfuls Mcllhenny's Mexican vanilla.
Put the chocolate in a double boil er and let it melt gradually, stirring occasionally. Add the sugar and water. When thoroughly dissolved, strain and add the vanilla. Bottle and keep in a cool place until want ed. A tablespoonful added to a glass of iced water or charged water makes a delicious cool drink in a mo ment or two. Or pour a few spoon fuls of it in a cocktail glass over shaved ice and cover with sweetened whipped cream for an afternoon-tea delicacy. With boiling water and whipped cream it makes a cupful of hot chocolate without a moment's delay.
Old Colonial Mint Cup.
1 bunch fresh naint, 6 oranges, 2 lemons, ounce pulverized gum arabic, cupful cold water, 1 cupful sugar, Whites of 2 eggs.
Steep mint in sufficient hot water to extract the flavor, adding the juice of the oranges and lemons. Dissolve over hot water the gum arabic, soaked in cold water for twenty minutes, add the sugar and cook until it spins tt thread; pour this boiling hot upon the stiffly beat en whites of eggs, beating until cold and smooth. Stir in the strained mint flavoring and fruit juice. Di lute to the required strength with carbonated water and serve in tum blers containing finely cracked ice, garnishing each portion with lemon peel and sprigs of mint.
Lemonade.
2 cupfuls sugar, 1 quart water, cupful lemon juice.
Boil the sugar and water fifteen minutes, then add the fruit juice. Cool and, if too strong, add a piece of ice to dilute it.
Ginger Punch.
2 cupfuls sugar, 2 quarts water, 1 pound Canton ginger, 1 cupful orange juice, 1 cupful lemon juice.
Pour the water over the sugar and add the ginger, which has been cut coarsely in ct meat chopper. Boil for twenty minutes, add the fruit juice, and strain. Allow it to cool, then pour over a piece of ice in a punch bowl.