Show krummer T h ar A sparkle 0 0 0 0 zio 0 am X it ov 7 at busiest place on the sum ul fj mer porch at the summer 0 party or even down by the mr tennis courts is nine times out of ten th the punch bowl hot weather continues jo to generate royal thirsts ad the consequent need for royal thirst quenchers quen chers chersi and fruit drinks are generally accepted as among the most regal of them all y fruit punches are soothing and ss cooling and anu some of A libin them really effervesce others give aall ill the sensations ioni 61 sparkling par kling as they make their way down parched summer throats i v are cosmopolitan arni ul ua JW ul agthe most lost cosmo poli olit tah afi liquid known they are equally iome arf ginger gi nger ale tea coffee cream and water and they blend with such widely contrasting fla as cinnamon mint gin eger or r var vanilla tilla every fruit juice ger combines banes elli 1 bingly with every other fruit juice in fact Ili lliam amore fruits ls bat you add to a 1 it t lil punch loch the better it tastes of cit course you must include the nc necessary essary sweetening haac have the ile drink strong ng ei enough I 1 and c choose close your other ip ingredients gre dienes with discretion at the more informal types of slimmer entertainment a 2 fruit punch is all that is realty really required in in the way of refreshment following are recipes for delicious fruit drinks that are most appropriate for serving at the afternoon bria brira bri rc or tea table they are economical in that many of them only the syrup from c acma im d fri ah fruit rhems docs aty b reserved for later use in salads or fruit cups coffey pup punch ch mix one cup of strong coff coffee cc with one cup of orange juica aice and the juice of two no 2 cans of grapefruit grape truit add one cup 0 of maple syrup cyru p stir well weil and chill cbill just before se seram add one quart i of ginger ale and Y if desired two cups of heavy cream colomal Colo idal punch atoch simmer for several minutes three tablespoons sugar in two cups of water add the juice from two no 2 cans of red pitted cherries the he juice it i ce from two no vt 2 cans calls of sliced pineapple and four tablespoons of lemon juice chill thoroughly and serve dice a few of the cherries and one half balf slice of the pineapple and add to the punch I 1 ruit punch dice finely two cups of drained c canned fruits for salad steep for five minutes three tame spoons of tea in one quart of boil ing water strain add three tablespoons s sugar oni one tablespoon lemon juiced jui cej six cloves and the syrup drained drained from athe fruits for ralael chill thoroughly add the diced dicea fruit and serve with a sprig of mint I 1 sour ckerry cherry cordial simmer to fether one cup of sugar and one cup of of water when a thin syrup fornasa for nisa ad two cups of tea one cup of oran orange ge juice and one half cup of lime li me juice run through a food chopper or press through a sieve one no 2 can of red pitted cherries ric add both the cherry pulp pulp and the juice to the other ingredients tut jut ipford serving add one quart vt ut vv rr i ale garnah each glass g ass c n th h a thin wedge shaped slice of orani tile the next nest group of fruit drinks I 1 includes simple concentrated bever ages that may be bottled and carried conveniently to any picnic or camping site and there diluted just before serving portable drinks for picnics grapefruit Grafe fruit punch make a syrup of one cup of sugar and one cup of water add to this the syrup from one can of grapefruit hearts one lemon four oranges and a small bottle of grape juice when ready to serve dilute with ice water cranberry cranberry corda make a syrup of one olle half cup of sugar and two cups of water add two cups of tea one cup of lemon juice one no 2 can cranberry jelly syrup from oil one c no 2 can of sliced pineapple when ready to serve dilute with ginger ale or cold water Ort oriental bunca simmer for about ten minutes two cups cun of sugar with one cup of vater w ater cool and add ai one cup of tea ica infusion the syrup from two large cans of hawaiian sliced pineapple the syrup from two tro no 2 cans of fi red pitted cherries and the juice of three lemons and three oranges just before serving dilute wit with I 1 I 1 one qu quart a r t bottle bott le of charged water and enough ice water to make the desired strength Y vinegar to one half pint of cider vinegar add two cans of slack black or red raspberries rasp berries stir and let stafia for twelve hours then train strain cheesecloth and to the liquid add one pound of granulated sagar si bring to the boiling point skim off th the top and store in clean bottles corked when ready to use dilute one part raspberry berry vinegar with two parts of ice ic e water |