Water for tea should be freshly heated and just boiling. Teas are of differing strengths, but a safe rule is 1 teaspoon dry tea to % pint boiling water. Scald teapot; put in dry tea and cover for 1 minute. Add boiling water, cover closely ; let stand 3 to 6 minutes, strain off into second hot pot. A wadded cozy will keep tea hot for a long time off the fire. BEVERAGES 159 MINT CUP. Ginger ale makes the foundation. Squeeze the juice from 5 lemons and add l1/^ cups of sugar and ^ cup water. Add the leaves from one bunch fresh mint and let stand 30 minutes. Add a large piece of ice and 3 bottles of ginger ale. — Miss Julia M. Cooper. HOME-MAKING OF UNFEKMENTED GRAPE JUICE. Use clean, sound, well ripe grapes. Crush and let strain through a cloth sack. This sack may be twisted iby 2 people to express the juice. Heat the juice in a double boiler to nearly boiling point. If a thermometer is used, never heat above 200 degrees Fahrenheit. If no thermometer is used, heat until it steams. Then put in a glass, earthen or enamel dish and allow to settle for 24 hours. Carefully drain and run it through several thicknesses of clean flannel. Then put into sterilized bottles or glass jars (sterilize the same as for fruit canning). Leave a little space at the top of the bottle or can for the juice to expand as it heats. Put a thin board or wire meat rack in the bottom of a wash-boiler (use a smaller vessel if a small quantity of juice is to be canned). Set the filled bottles or glass jars on the rack, fill with cold water to within an inch of the top, and heat until about to sim- mer. Then salt immediately. If bottles are used, melt seal- ing wax and pour over the corks, allowing it to come down over the mouth of the bottle. This fills all the pores of the cork. This makes a light colored grape juice. If a red article is desired, crush and heat the grapes before straining through a cloth. FRUIT PUNCH. One ounce of Ceylon tea, 2 pounds sugar, 1 dozen lemons, 6 oranges, 1 pint grated pineapple, 1 teaspoon bitter almond extract, 1 teaspoon vanilla, 1 pint maraschino cherries, 3 bananas, 3 quarts apollinaris water✪ Fruit Punch. Put the tea in a pitcher and pour 1 quart boiling water, cover and let stand 20 160 BEVERAGES minutes, then strain. Grate the yellow rind of half of the lemons and oranges, add the gratings to the sugar, put sugar in tea and let boil in a saucepan 5 minutes. Strain into a stone jar and let stand all night. Next morning add the other ingredients with exception of the appollinaris water. When ready to serve turn into punch bowl over a good-size piece of ice and add apollinaris water. — Mrs. T. B. Manning. A MARASCHINO PUNCH. Boil together 1 quart of water, 1 pound of sugar for 5 min- utes; add the grated rind of 2 lemons and 4 oranges to the syrup. To this add 1 quart of cold water, 2 sliced tangerines, 1 sliced banana, ^ of a pineapple sliced fine, 30 malaga grapes cut in two and seeded, and 1 pint bottle of maraschino cherries with their liquor✪ A Maraschino Punch. Pour this mixture over a block of ice in the punch bowl or have a solid block of ice with a bowl- shaped hole in the center to use instead of punch bowl. — Mrs. J. E. Patterson. FRUIT PUNCH.

AI-modernized reading of the original text

Water for tea should be freshly heated and just boiling. Teas are of differing strengths, but a safe rule is 1 teaspoon dry tea to % pint boiling water. Scald teapot; put in dry tea and cover for 1 minute. Add boiling water, cover closely ; let stand 3 to 6 minutes, strain off into second hot pot. A wadded cozy will keep tea hot for a long time off the fire. MINT CUP. Ginger ale makes the foundation. Squeeze the juice from 5 lemons and add l1/^ cups of sugar and ^ cup water. Add the leaves from one bunch fresh mint and let stand 30 minutes. Add a large piece of ice and 3 bottles of ginger ale. — Miss Julia M. Cooper. HOME-MAKING OF UNFEKMENTED GRAPE JUICE. Use clean, sound, well ripe grapes. Crush and let strain through a cloth sack. This sack may be twisted by 2 people to express the juice. Heat the juice in a double boiler to nearly boiling point. If a thermometer is used, never heat above 200 degrees Fahrenheit. If no thermometer is used, heat until it steams. Then put in a glass, earthen or enamel dish and allow to settle for 24 hours. Carefully drain and run it through several thicknesses of clean flannel. Then put into sterilized bottles or glass jars (sterilize the same as for fruit canning). Leave a little space at the top of the bottle or can for the juice to expand as it heats. Put a thin board or wire meat rack in the bottom of a wash-boiler (use a smaller vessel if a small quantity of juice is to be canned). Set the filled bottles or glass jars on the rack, fill with cold water to within an inch of the top, and heat until about to simmer. Then seal immediately. If bottles are used, melt sealing wax and pour over the corks, allowing it to come down over the mouth of the bottle. This fills all the pores of the cork. This makes a light colored grape juice. If a red article is desired, crush and heat the grapes before straining through a cloth. FRUIT PUNCH. One ounce of Ceylon tea, 2 pounds sugar, 1 dozen lemons, 6 oranges, 1 pint grated pineapple, 1 teaspoon bitter almond extract, 1 teaspoon vanilla, 1 pint maraschino cherries, 3 bananas, 3 quarts apollinaris water. Put the tea in a pitcher and pour 1 quart boiling water, cover and let stand 20 minutes, then strain. Grate the yellow rind of half of the lemons and oranges, add the gratings to the sugar, put sugar in tea and let boil in a saucepan 5 minutes. Strain into a stone jar and let stand all night. Next morning add the other ingredients with exception of the apollinaris water. When ready to serve turn into punch bowl over a good-size piece of ice and add apollinaris water. — Mrs. T. B. Manning. A MARASCHINO PUNCH. Boil together 1 quart of water, 1 pound of sugar for 5 minutes; add the grated rind of 2 lemons and 4 oranges to the syrup. To this add 1 quart of cold water, 2 sliced tangerines, 1 sliced banana, ^ of a pineapple sliced fine, 30 malaga grapes cut in two and seeded, and 1 pint bottle of maraschino cherries with their liquor. Pour this mixture over a block of ice in the punch bowl or have a solid block of ice with a bowlshaped hole in the center to use instead of punch bowl. — Mrs. J. E. Patterson. FRUIT PUNCH.

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Fruit PunchFruit PunchGrapefruit CocktailA Maraschino Punch

The Henderson cook book