Show I HOW TO MAKE TWENTY COOLING CO 0 LING DRINKS THA Tn r u cn One cup strong fresh freh h tea tell 3 iemon 2 I oranges 1 cup fresh berry or rn juice cup sugar sug r 2 I cup cups water dater crack crack- oil crack od Ice Ico tc cr Juice from lemons and strain train Cut CUI oranges oron In slices lIce lice Bolt Boil sugar augar and water 10 Mix lemon strawberry etra Juice and te tea while tea lea Is hot hol Add and pour mixture over cracked Ice Add orange slices lIe ard ald serve AlE AnI Two To cup cups cherry Juice 2 I cup cups sugar syrup 3 1 cup orange ornge juice crocked Ice jc 1 cup te tea tta To 10 m make ke the tho syrup rup bolt boll one and one half cups cupa sugar with Ith one one- one halt half hair cup sate ale water till syrup threads Stone cherries oDd and Just h heat het at to te start t SIte tir he Juice Pre Press through a Mix the th orange and cherry juices juice and let lel stand on Ice till chilled Add cracked Ice c and pour over hot fa tell Sel ve II h large larg cherries In glasses IIII IT PUNCH One Ono pineapple 1 quart ale I 1 quart raspberries orrl or rl 6 oranges orange 3 S cup cups lemon Imon syrup cracked Ice Grate pineapple Put sater wat rand and pineapple In a n smoot smooth h sauce saucepan uc pan and boll three minutes minute Strain Add Juice pressed from quart of or fruit orange orongo Juice and lemon syrup Pour 0 oter or cracked Ice and serve erve LOGANBERRY CUPOne CUPOne CUP CUPOne One quart lot V Juice I 1 pint ginger r ale 1 I pint tea 2 lem lent lemons lemons ons 1 sup sugar Squeeze Juice from lemons lemOn antI and strain Stir SUr sugar ugar iuar Int hot tea When sugar ugar Is d add 10 le e- e ingredients Ingredient and pour over cracked d Ice There are two things thing to 10 remember remember ber bee In sen 1111 Iced drinks Al- Al Al Always ways says strain ln lemon or orange juice before adding to 10 other Juleps juices and ola servo serve a drink Lo 10 l o cold and with Ith chip of or Ice leo In the th nn PD Pick Ill gr grapes era pes pcs from stem tash Put Pul In kettle with a very vry little Jillie ller w a tier norand and heat heal stirring to I stIcking When the skins are broken and the th Juice flows flos low tl ly ceo ly Iy put Into InLo jelly bait bag and anti let It drip Measure juice and allow ollow one one- one fourth fourth cup of or granulated sugar for each ellch cup of ot Juice Return juice to PI esert Ing kettle ama anC bring Juice to 10 the boiling point hen vi hen bolting sift elft In iii the to- to required re required amount of oC sug Any scum cum that rises on the juice be- be before before be before fore the sugar Is added should be carefully skimmed oft off After the sugar I li is added there should be no scum cum Do not nol let lel the juice boll boil after aCter adding sugar Pour Into 1010 hot hOI Cans can or bottles and seal quickly The bottles bottle must bo be full to o overflow Ine Ing and the juice at atthe atthe atthe the boIlIng point when hen sealed This Juice should be diluted and Cd It with h Ice when used as a a drink GR GR pC II Fill glos glass Jars half halt full ot of grapes pour over cold water sater to till fill the Jars to within one Inch ot of the th top Malt Halt seal and ond put In boiler Fill boiler holler with lIh cold wa- wa water wa water ter co Jars b bi at least on an aninch anInch Inch Bring Dring to the tho boilIng point Reduce heat and simmer r 30 min mm- mm min ut s from frona h beat enl and let stand In boiler until until water is cold Remove and finish sealing jars jarR S Sweeten and chill to 10 tast tt t when hen hen wanted but bul do not dilute with water aler Any of grapes rapes can be l lu ua used u d but Concord grapes crape snake make a arich arich rich juice SHRUB Eight quarts quarta red ci- ci ci cl cider der vinegar sugar Wash Wah and pick o 0 oser er rr berries Put In Jars or half fill fillon one big bl jar Pour OHI to 10 Or coter co er berries Cover Jars with willi clean cloths cloth and let Jet et over overnight nIght In the th morning strain through two of cheesecloth or jelly bar bag Measure leMure juice Tor Tore Ory e e ery ry cup of ot juice add a cup eup of ot au sugar gar Put In presen Ing kettle ketti and bring to boiling point Boll Boil 10 minute FIll nil sterilized bottles full tull and seal at once nee Store In dry cool dark place DUlny SECToR Four quarts S quarts vinegar sugar Put berries berri In a crock and pour vinegar over Cover Coter with a aclan clean clon cloth and put In a cool place ploce Let stand d 10 days daya or two weeks Strain and nd measure To tiery eHry pint of ot juIce add dd three quarters of oC a pound of gran- gran granulated ran sugar su ar Bring t to ll the boil boil- boilIng boll tog Ing point and simmer Immer gently 20 minutes Skim as a scum cum rises rl Let cool and pour In Into I sterilized bottles Seal and store In a dark dr cool place Dilute with Ice water whon when used u ed edw w i COCKTAIL Make Nako Ike balls ball of watermelon with witha a French vegetable cutter uller Al- Al Allow Allow Al Allow low six h or eight ball bUs balls to a Ing If It the melon Is II not cover ball balls with sugar about bout one one one- halt on-halt half hal to a spoon poon ot or for tor each ball Is 1 I a II good food rule the i juice from oranges allowing two tablespoons of juice for tor each cock cock- cocktail cocktail tail Put the th Into a alas BI gias Jar cover and let stand land on onIce onIce nIce Ice until needed Sene In cock cock- cockull tall cock tall ull elau with a sprig of or mint In each glo glass MINT 1111 T CP I Two cups cup waler vator wat r 1 I cup sugar auger 1 cup boiling water 10 mint i cup strawberry julo Jul- Jul J cup 12 raspberry juice 4 lemons Imons Boll Boil sugar ugar and water Ir 11 15 into min ut Sites ulet Wash Vh Wa h mint and strip front mi stems Cut mint fin tine fine with the th kitchen scissors cloro Iut In a II bowl IT FL I F I Iii I 1 II V I 1 fI 1 I I 1 11 J I J l 1 L I I s II C bC w wui I ui b I 1 A I IA i iI I 4 1 land land and pour over g s Wlter Co er tightly and let stand U 15 I minutes Strain irto Irlo arup rup rupI Juice from l lemons mons ana ane I train ln lemon emon juice Into first mic mix mix-Iture ture Iture Add strawberry and rasp rasp- rupI raspberry raspS berry Nice Juices and chili chill serve Sene In S I with Ith crushed Ice and sprigs of mint All orange juice may be used In place CI ct the he corn com combInation com combination of or fruits A niara mra che cherr In each hI glass class adds much 00 OO I I I Sour our tablespoons cocoa cowa I 1 cup 1 teaspoon tea sail 3 2 quarts I milk 2 t teaspoons tonia a I Mix II cocoa cocon sugar and salt sail to a n Smooth syrup Ih boiling boling water Heat milk and add CON cocoa coroa mixture to the boiling point stir stir stir- stirring ring to prevent but donot donot do donot I not lot let boll boil Beat foul fout or five minutes with a II dover boater beater Coot Cool In the uce pan in a aI alor I lor large Ire pan of or cold water ater Ad Add Add ll anilIa a and pour onto chipped Ice iceA I IA I A spoonful ot or whipped cream crean can top the tin glass A pinch of dry cocoa I la lx titled sifted OH tr o r the top tops I This Tills drink may my be more dab dab- elaborate orate orale than Ihan I Is usually served at al II a party parly from two two to 10 four tour but It ItIs Itis itIs Is so ao satisfactory for tor children that It might appeal for lor some Rome Ismall small guests guest luncheon lone half I CHE CItE M M CHOCOLATE halt I One half cake cako chocolate 1 n cups sugar auger 2 cups aster oter 1 teaspoon tea tea- teai i spoon poon salt Rait 3 quarts milk Ih 14 pint I whipping cream 2 teaspoons tea VR- VR va vanilla nilla allIs I Grill Orte chocola chocolate e Mix salt saIl su- su su gar and chocolate Add to make mako a smooth plo paste pA t and slowly Into Joto the 2 I cups cup of I boll boil boil- ing 1111 water wIlter Boll Boil without stirring I until thick Cool and nd add vanilla addI I r J till fill with lilt add 3 chocolate Ilc Sl up ind fill till glasses glAes with milk mil whip Top with a m spoonful of whip hIp pod ped cream and I andI with C ildren alwais loy love lovo to 10 dunk dunkI I through A and these theAe arc arcan arcan an 0 economical delc de calculate calculated to toI a me sate 0 napkins J IO F SYRUP dozen lemons 3 pounds sugar su 1 I quart ate I Wash sah lemons lemon and grate rind juice from lemons Iut 1 grated und nod juice julec and Wa- Wa wa iOu in a smooth satire allee pan Va I and slowly Iy to the boiling point Let Iet et boll boil th fits 0 minutes and pour into Inlo I sterilized bottles boUles or Jars and seal while boiling hot De Be sure the bottle o 01 oi can I Is full to running over oyer hen a nh hen n sealed scaled Cool and put one bottle on Ice and sto stoic 0 I rest In a cool dirk place When chill chili dilute tit It i cold water ator arid I CUBit t r I D HY Fou quarts red 1 quart sour Wash osh fruit carefully Do not tall stalk rant Put In preserving kettle with lIh Jut just enough water to toco tocoi cot co cr or bottom bOllom of or kettle heat slow slowly ly crushing with Ith n a wooden potato masher to extract the juice Sim Sim- Simmer Sim- Sim Simmer mer mci until fruit I Is soft and Juice fl flows S freely Strain through a jelly bag bar Stono Stone cherries cherrits heat slowly as currants curranh Do not nol lot let the fruit boll while the juice Strain Jelly ball bag CombIne juice Juices and nd let lei stand In ina Ina a atone slone tone crock or enam- enam nam-elwire nam pan pon foi fot 2 24 hours Strain InI I h Jelly bog bar nil I bottles to on an Inch of the tho top lop CO COer er c lOI fouks k of at bottles with circles of cloth and put In bottle botti loosely Put the scaled I sealed half bottles In rack In boll boil boller boiler er r and add odd enough cold water sater to three fourths color cosor bottles Bring Brint slowly to the boiling point Re- Re Reduce Reduce Re Reduce duce heat and nd keep just at the thc boll boil boll log point tor for h hilt bolt lt an on hour Remove boiler from tire fire and lot let cool slowly When water I Is cold take out bottles boUles and lind seal seat To seal al for tor e cork Into bottle Open around cork and cover cork and cloth well tuell with sealing ax Store In a dark cool place When hen used ud sweeten with sugar ugar and dilute with Ic Ice wal water r The rhe syrup has a Ii remarkably fresh tr fr oh hta te when hen opened CHOCOLATE TE TED MAI 1 to teaspoon poon malted malt d milk Z 2 ta- ta tt chocolate syrup 1 egg 1 cups milk mil Mix all al U ingredients In a pitcher and beat with sith a D dover egg err beater for tor five or ten ton minutes minute The milk 1111 eggs and syrup should be thoi- thoi hilled chilled before mixing CHERRY Y f COCKTAILS Twelve or 15 25 sweet tweet cherries 1 teaspoon chopped anc and 1 blanched banch d ci- ci al almond monds mond 1 I tablespoon strawberry juice I 1 teaspoon powdered sugar Ular Pit and chili chill cherries Sprinkle with with chopped nuts Mix ry ry Juice Juico and sugar and nd let d 11 till sugar ugar Is IR I dissolved Pour 0 o er Sert c In ln la B I ITh IThe Th The recipe makes make one on cocktail I FRUIT SOUP I 1 tablespoon arrowroot 2 21 SU flips cupa raspberry Juice cup sugar RI ij teaspoon salt alt Dissolve arrowroot In lit a little cold aler Add fruit Juice juleo Boll Boil until thick Add sugar and salt and stir Chill Chili and aDd serve In sherbet herbet glasses This fruit soup must be very vry cold when erv served d 31 or OJ Lemon IemOn jelly lIy ti berries raspberries r Use Uso any good rood prep hI ed Jolly Add two tablespoons of sugar ugar If the fruit III la tart tort Put Pul a D layer loyer of or fruIt selected In a mold Pour Pourover i over a little of ot the th jell jelly not t n I en- en enough en ough to 10 float the th fruit When I mot most st sets add another layer layr of fruit and Jelly Let set act ct Continue until alt all Is I used Put on Ice to i become very cold and firm Un- Un Un mold and slice lie to servo I 1 A delicious drink for n a hot dai daIs Ii Ie b berry rry punch I I Three Three- t lemons lemon 3 I oranges l i o cup d pineapple 2 cup cups cupi stoned cherries cherrieR 1 cup sugar ur su nr 1 I quart gin Bin In- In |