juice, one pint of grated pineapple, one pint
of preserved strawberries, one quart of canned peaches, one fourth
pound conserved cherries, two pounds sugar, one quart ginger ale, three
quarts water. Make syrup of the water and sugar; strain. Add all the
jellies to hot syrup. When cool add strained lemon juice then the
grated pineapple, orange pulp, and other fruits. Cover and stand over
night. At serving time turn into punch bowl with one quart of shaved
ice or a big block of clear ice. Add other ingredients, stir well and
serve in punch cups or glasses.--Contributed.

WINE PUNCH.--Make a gallon of rich lemonade, strain it and add a bottle
of port wine, sherry of claret. Mixed conserved cherries, pineapple and
orange pulp may be stirred through this. Add a quart of shaved ice or
use a big block of clear ice and stir frequently, adding water and
sugar as needed or more lemonade to the drips in the bowl.

GINGERALE.--One half glass of currant jelly, one half cupful of sugar,
two teaspoons of ginger. Stir well together; put it into a quart
pitcher and fill with ice water. Serve in glasses of shaved ice.

GRAPE LEMONADE.--Two quarts of sweet lemonade, one pint bottle of
unfermented grape juice. Mix thoroughly and serve with ice.

FRUIT DRINK.--Use one tablespoon of diluted currant, strawberry,
raspberry or grape jelly to each glass of iced water and serve with
shaved ice. Or the canned fruit juice may be used instead of jelly.

GINGER ALE PUNCH.--Add to a half pint of shaved ice one tablespoon
brandy, one tablespoon powdered sugar and one well beaten egg. Add half
a pint of imported ginger ale. Let it stand five minutes.

BLACKBERRY CORDIAL.--One gallon of blackberry juice, add two pounds of
loaf sugar, half an ounce of cloves, one ounce nutmeg, cinnamon and
allspice; boil together twenty five minutes. When cold add one quart of
brandy.

ORANGE PUNCH.--Dissolve one fourth pound loaf sugar in one pint boiling
water; add juice of one lemon, one pint of orange juice, one half cup
brandy, one half cup rum. Used either hot or cold.--Contributed.

HOT BRANDY PUNCH.--One fourth pint Jamaica rum, one half pint brandy,
one quarter pound sugar, one lemon and one pint boiling water. Put
sugar and lemon juice in a punch bowl or large pitcher; pour in the
boiling water; add the rum and brandy and mix thoroughly. Grate nutmeg
on top and serve. For mint julep add one dozen sprigs of fresh mint to
the lemon juice and sugar before