hours. Strain through a
jelly bag. Sweeten to taste with a syrup prepared by dissolving white
sugar in hot water, allowing it to become cold before using. Serve at
once with bits of broken ice in the glasses, or place the pitcher on ice
until ready to serve.

FRUIT BEVERAGE.--A great variety of pleasant, healthful drinks may
be made by taking equal quantities of water and the juice of currants,
strawberries, raspberries, cherries, or a mixture of two kinds, as
raspberries and currants, sweetening to taste, and putting into each
glass a small lump of ice. Directions for the preparation of fruit
juices will be found on page 209.

FRUIT BEVERAGE NO. 2.--Mash a pint of red raspberries, add one cup
of canned pineapple or half a fresh one chopped fine; pour over all
three pints of water. Stir frequently, and let the mixture stand for two
hours. Strain, add the juice of six lemons, and sugar or syrup to
sweeten.

ANOTHER.--Extract the juice from three lemons and as many sour
oranges, add a quart of cold water, sugar or syrup to sweeten, half a
teaspoonful of rose water, and a cup of pure grape juice; or the rose
water and grape juice may be omitted and two tablespoonfuls of
strawberry, raspberry, or cherry juice used instead, and the whole
poured over half a dozen slices of pineapple, and allowed to stand until
well flavored before using.

FRUIT CORDIAL.--Crush a pint of blackberries, raspberries, grapes,
currants, or cherries, adding the juice of two sour oranges, and a
sliced lemon; pour over all a quart of cold water. Stir the mixture
frequently and let it stand for two hours, then strain and add a syrup
made by dissolving white sugar in boiling water, sufficient to sweeten.
Cool on ice and serve.

GRAPE BEVERAGE.--Crush two pounds of perfectly ripened purple
grapes and strain the juice through a jelly bag. Add to the juice three
tablespoonfuls of granulated sugar or syrup, and dilute with cold water
to suit the taste.

LEMONADE.--Use three large or four medium-sized lemons for each
quart of water, and from six to eight tablespoonfuls of sugar. Rub or
squeeze the lemons till soft. Cut a slice or two from each, and extract
the juice with a lemon drill; strain the juice through a fine wire
strainer to remove the seeds and bits of pulp, and pour it over the
sugar. Add the slices of lemon, and pour over all a very little boiling
water to thoroughly dissolve the sugar; let it stand ten or fifteen
minutes, then add the n