Mix all well together with one gallon of ice water. Taste and add more sugar if needed. Sliced or diced pineapple, cherries or any fresh fruits may be added to this in season. Have block of ice in punch bowl and stir well.

WEDDING PUNCH.--(No liquors.) One tumbler each of currant, raspberry and blackberry jelly, juice of twelve lemons, juice and pulp of two oranges, one pint grape juice, one pint of grated pineapple, one pint of preserved strawberries, one quart of canned peaches, one fourth pound conserved cherries, two pounds sugar, one quart ginger ale, three quarts water. Make syrup of the water and sugar; strain. Add all the jellies to hot syrup. When cool add strained lemon juice then the grated pineapple, orange pulp, and other fruits. Cover and stand over night. At serving time turn into punch bowl with one quart of shaved ice or a big block of clear ice. Add other ingredients, stir well and serve in punch cups or gla.s.ses.--Contributed.

WINE PUNCH.--Make a gallon of rich lemonade, strain it and add a bottle of port wine, sherry of claret. Mixed conserved cherries, pineapple and orange pulp may be stirred through this. Add a quart of shaved ice or use a big block of clear ice and stir frequently, adding water and sugar as needed or more lemonade to the drips in the bowl.

GINGERALE.--One half gla.s.s of currant jelly, one half cupful of sugar, two teaspoons of ginger. Stir well together; put it into a quart pitcher and fill with ice water. Serve in gla.s.ses of shaved ice.

GRAPE LEMONADE.--Two quarts of sweet lemonade, one pint bottle of unfermented grape juice. Mix thoroughly and serve with ice.

FRUIT DRINK.--Use one tablespoon of diluted currant, strawberry, raspberry or grape jelly to each gla.s.s of iced water and serve with shaved ice. Or the canned fruit juice may be used instead of jelly.

GINGER ALE PUNCH.--Add to a half pint of shaved ice one tablespoon brandy, one tablespoon powdered sugar and one well beaten egg. Add half a pint of imported ginger ale. Let it stand five minutes.

BLACKBERRY CORDIAL.--One gallon of blackberry juice, add two pounds of loaf sugar, half an ounce of cloves, one ounce nutmeg, cinnamon and allspice; boil together twenty five minutes. When cold add one quart of brandy.

ORANGE PUNCH.--Dissolve one fourth pound loaf sugar in one pint boiling water; add juice of one lemon, one pint of orange juice, one half cup brandy, one half cup rum. Used either hot or cold.--Contributed.

HOT BRANDY PUNCH.--One fourth pint Jamaica rum, one half pint brandy, one quarter pound sugar, one lemon and one pint boiling water. Put sugar and lemon juice in a punch bowl or large pitcher; pour in the boiling water; add the rum and brandy and mix thoroughly. Grate nutmeg on top and serve. For mint julep add one dozen sprigs of fresh mint to the lemon juice and sugar before adding the water.--Contributed.

SHERRY FLIP.--Break an egg into a quart Mason jar, add half a can of shaved ice and one tablespoon of sugar. Fasten top securely on the can and shake hard until egg is light and foamy. Add two tablespoons of sherry wine and shake again. Serve with a grating of nutmeg.--Contributed.

FRUIT NECTAR.--Put the thinly sliced rind of three lemons in a jar with one pound of chopped raisins, and one and one half pounds of sugar.

Pour two gallons of boiling water over it. When cold add juice of lemons and let stand in a cold place for a week, stirring it every day.

Strain through a jelly bag until clear, then seal in bottles.

RASPBERRY SHRUB.--Place raspberries in a jar and cover with good cider vinegar, let it stand over night; next morning strain and to each pint of juice add a pint of sugar; boil ten minutes; bottle while hot. Use one half gla.s.s of the shrub to one half gla.s.s shaved ice and water.

Good summer drink. Same directions for currant shrub.

MILK SHAKE.--Fill your gla.s.s two thirds full of milk, sweeten to taste with any fruit syrup, or with sugar, then flavor with vanilla or orange. Fill gla.s.s with shaved ice and shake in a covered Mason jar or a milk shaker until well mixed.

MULLED ALE.--Heat one quart of good ale with a little nutmeg; beat five eggs light and mix with a little cold ale; then pour the hot and cold ale back and forth several times to prevent curdling. Warm and stir until sufficiently thick; add a gla.s.s of brandy; strain and serve in tiny gla.s.ses.

ICED COFFEE.--Make two pints of good, strong coffee, and clear it with the beaten white and sh.e.l.l of an egg. Strain, sweeten, and let it get cold. Add the juice of one lemon and set the mixture in ice for an hour. Serve in cups or claret gla.s.ses with a little whipped cream on top.

TEA NECTAR.--Draw one and a half pints of strong tea for three minutes and pour off into a bowl. Sweeten to taste with sugar, the juice of a lemon and a winegla.s.sful of brandy. Ice for an hour, decorate with thin slices of lemon cut in quarters and serve in small gla.s.ses.

ORANGE PUNCH.--Stir a cupful of sugar into a scant cup of water and simmer for half an hour. Skim and let it get cold before adding the strained juice of four oranges and half as much lemon juice. Beat all well together; fill chilled tumblers with pounded ice and pour in enough of the syrup to fill up the interstices.

Refreshing Beverages for Convalescents

FOR FEVER CONVALESCENT.--One half fresh peach, one teaspoon brandy, one tablespoon sugar, juice of half a lemon. Press through sieve and add plenty of shaved ice. Sip a little at a time.

ICED MINT.--One fourth teaspoon peppermint essence, one tablespoon of powdered sugar, one tablespoon of water, one tablespoonful of wine, one teaspoon of brandy. Mix well together, fill gla.s.s with shaved ice and sip through a straw.

STERILIZED LEMONADE.--Boil one pint of water and mix it with juice of a lemon, four lumps of sugar and grated rind of lemon. Cover and stand two hours. Strain and serve ice cold. For orangeade add juice of two oranges to above and two extra lumps of sugar.

EGG-NOG.--Scald one pint of milk, but do not boil. Beat three eggs to a froth with one fourth cup sugar, add half a gill of beet brandy and one tablespoon of rum and a little nutmeg. Beat well and add the scalded milk, either hot or cold.

LEMON WHEY.--Good to induce perspiration, to break up a cold. Boil half pint of milk and add one tablespoon of lemon juice; add more if this does not turn the milk. Let it boil up then turn into bowl to settle; strain, sweeten and add hot water to suit taste.

FRUIT JELLY DRINKS.--Melt currant, raspberry or cranberry jelly in hot water, sweeten to suit taste and set aside to cool. The juice of fresh berries is pleasing to a patient when the berries are forbidden. Strain the fruit through a fine sieve or through cheese cloth and cool with shaved ice and sweeten.

FLAX SEED TEA.--One ounce of flax seed and a little powdered licorice root and pour on a pint of hot water. Steep four hours then strain.

Good for a cold.

BARLEY COFFEE.--Roast Barley until well browned and boil 1 tablespoon of it in a pint of water five minutes, strain and add a little sugar, if liked. Nourishing drink for fever convalescent.

APPLE WATER.--Roast two tart apples until soft. Pour a pint of cold water on them and stand in cold place one hour. Good for patients in fever and eruptive diseases. Do not sweeten.

Eggs

"Twelve studies in white and gold, Oh, egg, within thy oval sh.e.l.l, What palate tickling joys do dwell."

STUFFED EGGS.--Cook eggs twenty minutes just below boiling point.

Remove sh.e.l.ls, cut in half lengthwise. Take out yolks and mash them.

Add one half quant.i.ty finely minced ham or chicken, moisten with one tablespoon of b.u.t.ter softened and seasoned with salt, pepper and mustard. Fill whites with this mixture and press halves together. Roll in fine bread crumbs, then into beaten egg and again in crumbs. Fry brown in very hot fat. Serve garnished with parsley.--Mrs. H. C.

Windel.

EGGS LYONNAISE.--Boil eight eggs twenty minutes and throw in cold water and remove sh.e.l.ls. Separate yolks and whites and chop whites fine. Put whole yolks in a dish over boiling water to keep warm. Peel and chop two medium sized onions and fry golden brown in two tablespoons of b.u.t.ter. Season with salt, pepper and nutmeg and add a cupful of white sauce. Stir gently to boiling point, then add chopped whites and cook two minutes. Pour over hot whole yolks, sprinkle with minced parsley and serve.--Mrs. H. C. Windel.

HAM AND EGG ON TOAST.--A good way to use small pieces of left over ham or other cooked meat is to chop them fine. Toast several slices of bread and lay on a platter. Beat three eggs slightly, pour in a little milk, cook over the fire a few minutes, but not till it is thick, stir in the chopped meat and pour over the toast.--Mrs. Geo. Farries.

ONION EGGS.--Boil six eggs hard, slice three of the eggs, cut three onions in slices, fry in b.u.t.ter, lay them on a platter; place the sliced eggs over them, cover to keep hot, grate the other three eggs, season with salt and pepper, boil up in a little cream and pour over the eggs and onions.--Mrs. Geo. Farries.

SHIRRED EGG.--Grease a shallow pan and break eggs carefully into it.

Sprinkle with salt and pepper and heat with b.u.t.ter. Steam or bake until the whites are set and serve. Shirred eggs are usually served in the individual dishes they are baked in. A little minced parsley is often sprinkled over the top of each plate.

LAYER EGGS.--Fry two onions, sliced thin until they are tender and brown. Cut hard boiled eggs into slices. Add half a bowl of good gravy to the hot onions and then the eggs. Season with salt and pepper and serve.

SCRAMBLED EGG.--(New.) Break eight fresh eggs into a saucepan, add a piece of b.u.t.ter the size of an egg, eight tablespoons of cream; two tablespoons of soup stock, one scant teaspoon of salt and a little pepper. Set over the fire and stir until the eggs begin to thicken then remove from the fire and beat with a Dover beater until they are light and delicate. Heat over the fire again and serve in a warm dish. Very nice for breakfast and lunch.

CREAM TOAST WITH EGG.--Heat a quart of milk; toast slices of bread, b.u.t.ter them and dip each into the milk a second. Lay in a deep serving dish. Now add a tablespoon of b.u.t.ter and a pinch of salt to the hot milk. Beat the yolk of an egg, adding gradually a small tablespoon of flour and two tablespoons of cold milk. Stir into the boiling milk and cook until creamy, then pour it over and around the toast and serve immediately. May be served with poached eggs, too.

SCRAMBLED EGGS WITH ASPARAGUS TIPS.--Beat six eggs a trifle with two tablespoons of cream and scramble in hot pan. Season and stir in the tips of a bunch of stewed asparagus. Add a dash of pepper and serve on toast.

EGGS, NEW YORK STYLE.--Boil six eggs half an hour. Drop them into cold water; sh.e.l.l and quarter them and lay them in a b.u.t.tered baking dish.

Make a white sauce of one pint of hot milk with b.u.t.ter, and flour enough to thicken. Season and stir until smooth. Chop two large boiled onions, add to the sauce and pour over the eggs, sprinkle the top with cracker crumbs, dots of b.u.t.ter and two tablespoons of grated cheese.

Bake until a nice brown and serve immediately.

CREOLE EGGS.--Poach eggs in deep, boiling salted water and serve with a highly seasoned tomato sauce.