adding the water.--Contributed.

SHERRY FLIP.--Break an egg into a quart Mason jar, add half a can of
shaved ice and one tablespoon of sugar. Fasten top securely on the can
and shake hard until egg is light and foamy. Add two tablespoons of
sherry wine and shake again. Serve with a grating of nutmeg.--Contributed.

FRUIT NECTAR.--Put the thinly sliced rind of three lemons in a jar with
one pound of chopped raisins, and one and one half pounds of sugar.
Pour two gallons of boiling water over it. When cold add juice of
lemons and let stand in a cold place for a week, stirring it every day.
Strain through a jelly bag until clear, then seal in bottles.

RASPBERRY SHRUB.--Place raspberries in a jar and cover with good cider
vinegar, let it stand over night; next morning strain and to each pint
of juice add a pint of sugar; boil ten minutes; bottle while hot. Use
one half glass of the shrub to one half glass shaved ice and water.
Good summer drink. Same directions for currant shrub.

MILK SHAKE.--Fill your glass two thirds full of milk, sweeten to taste
with any fruit syrup, or with sugar, then flavor with vanilla or
orange. Fill glass with shaved ice and shake in a covered Mason jar or
a milk shaker until well mixed.

MULLED ALE.--Heat one quart of good ale with a little nutmeg; beat five
eggs light and mix with a little cold ale; then pour the hot and cold
ale back and forth several times to prevent curdling. Warm and stir
until sufficiently thick; add a glass of brandy; strain and serve in
tiny glasses.

ICED COFFEE.--Make two pints of good, strong coffee, and clear it with
the beaten white and shell of an egg. Strain, sweeten, and let it get
cold. Add the juice of one lemon and set the mixture in ice for an
hour. Serve in cups or claret glasses with a little whipped cream on
top.

TEA NECTAR.--Draw one and a half pints of strong tea for three minutes
and pour off into a bowl. Sweeten to taste with sugar, the juice of a
lemon and a wineglassful of brandy. Ice for an hour, decorate with thin
slices of lemon cut in quarters and serve in small glasses.

ORANGE PUNCH.--Stir a cupful of sugar into a scant cup of water and
simmer for half an hour. Skim and let it get cold before adding the
strained juice of four oranges and half as much lemon juice. Beat all
well together; fill chilled tumblers with pounded ice and pour in
enough of the syrup to fill up the interstices.

Refreshing Beverages for Convalescents