Kirmess cook book

Take the juice of six lemons for one quart of lemonade, remove any ends that may have fallen in, sweeten to your taste with granulated sugar, put in cracked ice and fill your pitcher either with ApoUinaris, or Seltzer water, or Hygeia water which makes a very good lemonade. Have the water you use ice cold. FRUIT LEMONADE. Mrs. E. F, C. Young. Juice of six lemons, and of two oranges, a little shredded pineapple. Sugar to sweeten, six glasses of water, (the size in wh^ lemonade is to be served). A few fresh strawberries or cherries if in season, otherwise maraschine cherries. EGG LEMONADE. Mrs. T. K. Brown, New York. Make a good New York lemonade by using one lemon to a tumbler. Add sugar enough to make it of the sweetness your taste wishes — it gains by being on the side of sour, that is, in wanting a little in sweetness — and then break into the tumbler an absolutely fresh egg. Fill the glass nearly full of Vichy, or ApoUinaris, or pure cold water, and shake vigorously, having capped the tumbler with a metal shaker. When the egg is well lost in the liquid, it is ready to drink cold. GRAPE JUICE. Mrs. Ulamor Allen. Four quarts juice, one and one-half pints sugar. Wash the grapes, pick from the bunches, cook enough till they come to a boil. Put all in cheese-cloth and let the juice drain out. Place the juice on the fire and let it come to a boiling point, when bottle tight. FRUIT PUNCH, (excellent.) Mrs. Garrett V. Brinkerhoíí. Take the juice of six oranges and six lemons. Grate the rind of the oranges and put about four tablespoonfuls of boiling water on it and let it stand until it cooks Then strain and add it to the juice. Cut two bananas and two oranges in very small pieces and mix all together with a large cupful of sugar. Let the mixture stand about an hour, then add water and sweaten according to taste. FRUIT PUNCH. Mrs. Elgin L. MacBumey. One dozen lemons, one-half dozen oranges, one-hall dozen bananas, one can grated pineapple, one bottle raspberry shrub. Sugar and water to suit taste. Squeeze lemons and oranges. Put in the fruit, and last of all the sugar previously melted on the stove. PRUIT PUNCH. Tested, Grate one large pineapple, add to it the juice of six lemons and three oranges and the syrup from a can of preserved cherries. Add sugar syrup to taste, and let stand for three hours, then strain. Add one quart of apollinaris, one pint of shaved ice and one cupful of any berries or finely cut fruit. FRUIT PUNCH. Table Talk. Peel and grate a small pineapple, discarding the tough core. Measure and to each cupful add one cupful of boiling water and simmer for ten minutes. Add onehalf of a cupful of freshly made hot tea and a syrup made by boiling together for ten minutes one pint of water and a pint of granulated sugar. Set aside until cold, then strain and add the strained juice of three oranges and three lemons, one cupful of grape juice and five pints water. This gives a pale violet colored punch. BERRY PUNCH. Mrs, T, K. Egbert Dissolve a half pound of granulated sugar in one cupful of water, boil for a moment and set aside. When cold, add one pint of the strained juice of freshly crushed berries (strawberries, raspberries or blackberries), the strained juice of a lemon, a pint and a half of