to the brim with finely
cracked ice before pouring in the strawberry mixture.

STRAWBERRY FRUIT PUNCH.--Make as directed in foregoing recipe, and,
just before serving, add two bananas, sliced very thin, two large sweet
oranges cut into small dice and a cupful of the largest, ripest
strawberries you can get. Use a dipper in filling the glasses, that
some of each kind of fruit may go into each.

MINT PUNCH.--Express the juice from four large lemons and strain it
over a cupful (heaping) of granulated sugar. Stir until the sugar is
dissolved. Now peel two lemons and one orange and slice as thin as
paper. Add to the melted sugar and set in the ice until you are ready
to serve. Have ready a dozen or more sprigs of freshly grated mint,
which has been carefully washed and the dead leaves picked off. Lay the
mint in the bottom of a chilled punch bowl and pour the syrup, with the
sliced fruits, upon it. Next, stir in at least two quarts of shaved or
pounded ice, and pour from a height upon all three bottles of the best
ginger ale. There is no more delicious summer drink than this. Serve at
once before the effervescence ceases.

ROMAN PUNCH.--Four cups of steamed lemonade, two wine glasses of rum,
juice of three oranges, one half pound sugar. Shake and mix well. Place
block of ice in center of punch bowl and pour in this mixture. Add one
pint of Maraschino cherries and serve in punch glasses. If preferred
the mixture may be frozen to a soft mush in a freezer and serve as a
dinner course.--Contributed.

CHAMPAIGNE PUNCH.--Make a syrup of two cups sugar and one quart of
water and make a lemonade with juice of five lemons. Add one gill
brandy, one half gill Jamaica rum and one pint of champaigne. Whip
white of one egg to a snow and sweeten and beat again. Mix with the
punch and freeze like lemon ice, or omit the egg. Mix well and serve
from punch bowl with large block of ice floating in the
liquid.--Contributed.

TEMPERANCE PUNCH.--One quart strained lemonade, one pint unfermented
grape juice; juice of six oranges with two cups sugar diluted in it.
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