One teaspoonful powdered sugar; enough water to dissolve sugar; a dozen sprigs of mint; put in bottom of glass; fill glass with fine ice and pour white grape juice over that to nearly fill glass, serve with slices of orange, pineapple and sprigs of mint on top.

To ten pounds of New York Concord grapes add three pints of boiled water. Cook and strain. Put in one pound of granulated sugar. Let stand over night to clear. Strain in the morning, bring to a boil and skim. Have jars, or bottles, hot, and bottle immediately.

Mix the juice of two lemons with half a cup of granulated sugar, then stir in one pint of grape juice; continue to stir it until the sugar is dissolved, add enough cold water to make a quart of liquid; turn into a pitcher in which there is a piece of ice. Add a few thin slices of lemon from which the seeds have been removed, and a few maraschino cherries. Serve with an extra supply of lemon and pineapple, cherries and sprigs of fresh mint, that each glass may be decorated.

Wash and pick over one cupful of seedless raisins; set over the fire with two cupfuls of cold water and four sticks of cinnamon; simmer very slowly, never reaching a hard boil, for three-quarters of an hour. Add to them one quart of grape juice, and let this become scalding hot, take from fire, add juice of a lemon and serve hot.

Wash and stem four pints of blue grapes. Have a gallon jug scalded and drained; put in grapes and cover with a syrup made of two pounds of sugar and eight cups of water; fill jug with boiling water; cork tightly. Following morning drive cork in tighter and cover with wax. Will be ready to serve in three weeks.

Ten pounds of grapes; three pounds of sugar; one cup water. Put the grapes and water in the preserving kettle, heat until pulp and seeds separate. Strain through jelly bag. Then add sugar to the juice heated to boiling point, then pour into hot sterilized bottles and seal. When serving add crushed ice.

Put a piece of ice in each glass; rather more than half fill the glasses with grape juice, then fill with charged water (from a syphon).

Cook one pint of red cherries, stoned, in one-half cupful sugar syrup until soft; cool and add one-half cupful cider; one-half cupful maraschino and a few sprigs of mint. Crush mint cherries, fill tall glasses with shaved ice and mixture alternately and stir, without touching glasses with hands, until they are well frosted. Garnish with a slice of pineapple and a sprig of mint dipped in powdered sugar.

Add one bunch of mint to juice of five lemons and one cupful sugar; bruise mint and let stand several hours on ice. Squeeze through cloth and add one lemon and one orange cut in thin half slices and two pints of ginger ale; add ice and one pint ginger ale. Garnish with mint.

Cook one cupful sugar with two cupfuls water, grated rind of an orange and a lemon, a piece of stick cinnamon and twelve cloves. Cool and strain, add juice of three lemons and four oranges; one bunch of fresh mint leaves and two drops of oil of spearmint. Place on ice for two hours. Strain again and add one-fourth cupful preserved ginger, cut in dice. Color green and add ice and one pint club soda. Garnish with mint.

Mash one quart strawberries, add juice of one-half pineapple, one lemon, two oranges and two cupfuls sugar cooked in five cupfuls water. Place on ice and strain into pitcher filled with ice and add whole strawberries and any fruits in season.

One-fourth cup finely crushed ice; two tablespoonfuls chocolate syrup; one-half cup milk; one-fourth cup apollinaris water or soda water from syphon. Put ice in tumbler, add remaining ingredients, and shake until well mixed. Serve with or without whipped cream, sweetened and flavored.

One and three-fourths pounds of sugar; one and one-half ounce whole ginger; two and one-half ounces cream of tartar; one lemon sliced; seven quarts of boiling water and two cents worth of yeast. Put the sugar and spices in a stone jar; pour boiling water over them and let them stand covered in a cool place for twenty-four hours. Then add the yeast, dissolved in luke warm water, and let stand again for twenty-four hours. Put in bottles, cork well and after three days it is ready for use.

One quart of cold water, one cup sugar, one-fourth ounce white ginger root, juice two oranges and one lemon. Put the water and sugar to boil, add ginger root broken into small bits. Let it boil twenty minutes after boiling begins, remove from the fire and add fruit juice. Strain and cool. Serve with powdered ice and a preserved or sweet cherry in each glass.

Put fine ice in glass and nearly fill with sarsaparilla, pour cream carefully on top of that and serve.

Put one pint of water, one pound of sugar and the grated yellow rind of one lemon on to boil for five minutes; strain and while hot slice into it two bananas; one grated pineapple and one-fourth pound stoned cherries. When ready to serve add the juice of six lemons. Put in the center of your punch bowl, as guard, a block of ice; pour over it two quarts of apollinaris, add the fruit mixture and at the last moment one dozen strawberries and mix all together.

Put a quart of rich milk in a double boiler, stir into it gradually three-fourths of a cup grated chocolate and sweeten to taste. Boil five minutes, stirring all the while; then pour into an earthen dish and add a teaspoonful of vanilla and set on ice. Have chopped ice in the bottom of the glasses; then fill the glasses within a quarter of an inch of the brim. Put sweetened whipped cream on top. If desired the whipped cream can be dotted in the middle with fruit jelly.

Stir together in a saucepan half a cup cocoa, half a cup flour, half a cup granulated sugar and half a teaspoonful salt. Add gradually one quart boiling water and let mixture boil five minutes, stirring it constantly. Remove from fire, add a quart boiling milk, and serve. If desired a spoonful whipped cream may be put in each cup before filling with cocoa. (Flour should be sifted before measured.) The above recipe will serve twelve persons.

One glass of currant jelly; one cup sugar; two lemons; beat the jelly very thoroughly with the sugar and add the lemon juice and two quarts water and a generous piece of ice.

Iced coffee served with orange is also delicious. Add half cup orange syrup to three cups coffee and shake in a shaker with a little chopped ice. Turn into thin glasses and add a spoonful whipped cream.

Beat white of an egg to a stiff froth, adding tiny pinch of salt. Sweeten, flavor with vanilla and put aside about two teaspoonfuls. Add. yolk to the rest and beat well, then add enough rather rich cold cocoa to fill tumbler. Stir well together and put the remainder of the beaten white on top. Serve at once, and ice cold.

Two lemons; two oranges; twelve lumps loaf sugar; two teaspoonfuls brandy; two teaspoonfuls Jamaica rum; a little grated nutmeg; one-half pint double cream, whipped. Grate rind of one orange and two lemons and squeeze juice of all on the sugar and let stand until dissolved. Stir well and serve in glasses with a spoonful of cream on top. This serves four persons.

Mash six quarts of berries (red or black). Pour two quarts of cider over the berries and let them stand all day and night. The next day mash six more quarts of berries; strain first six quarts and pour over last six quarts of berries and let stand another night and day; then strain all again. To every pint of juice add one pint of sugar and boil about twenty minutes; then bottle. When serving, use about one-third of the raspberry vinegar to two-thirds water.

Beat separately the white and yolk of an egg. Stir a heaping teaspoonful of sugar and a tablespoonful of grape juice into the yolk; pour into tall glass, add the whipped white and fill glass with unskimmed milk. Serve cold with light cakes or thin bread and butter.

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