sliced thin; one cup of powdered sugar and one
tumbler of sherry wine. A few berries, such as black and red
raspberries, and blackberries are a nice addition. Cover the fruit with
the sugar, laid in layers at the bottom of your bowl with pounded ice;
add the wine and twice as much water as wine; stir all up well before
serving.

CLARET CUP

Squeeze into a glass pitcher the strained juice of one and one-half
lemons, add two tablespoons of powdered sugar, one tablespoon of red
curacao; then pour in three cups of claret, and one cup of apollinaris
water. Mix thoroughly, add a few slices of orange or pineapple, or both,
and a few maraschino cherries. Cut the rinds from two cucumbers without
breaking them, hang them on the inside of the pitcher from the top; drop
in a good-sized lump of ice and serve at once in thin glasses. Place a
bunch of mint at the top of the pitcher.

CORDIAL

Two quarts of water and two and three-quarter pounds of sugar. Boil
thirty minutes. Take off stove and add one quart of alcohol. Color and
flavor to taste.

EGG-NOG

Separate the whites and yolks of the eggs. To each yolk add one
tablespoon of sugar and beat until very light. Beat whites to a stiff
froth. One egg is required for each glass of egg-nog. Add two
tablespoons of brandy or rum, then one-half cup of milk or cream to each
glass, lastly the whites of the eggs. Pour in glass, put a spoon of
whipped cream over and grated nutmeg on top.

UNFERMENTED GRAPE JUICE

Wash and stem ten pounds of Concord grapes, put them in a preserving
kettle and crush slightly. Bring to the boiling point and cook gently
for one-half hour. Strain through cheese-cloth or jelly bag, pressing
out all the juice possible; return to fire and with two pounds of sugar
conk for fifteen minutes; strain again, reheat and pour into sterilized
bottles thoroughly heated. Put in sterilized corks and dip the necks of
the bottles in hot sealing-wax. If you can get the self-sealing bottles,
the work of putting up grape juice will be light. Sterilize bottles and
corks.

OTHER FRUIT JUICES

Raspberry, blackberry and strawberry juice may be made by following the
recipe for grape juice but doubling the quantity of sugar. For currant
juice use four times as much sugar as for grape juice.

FRUIT SYRUPS

Fruit syrups may be made like fruit juices, only using more sugar--at
least half as much sugar as fruit juice.

RASPBERRY VINEGAR

Put two quarts of ras