slices
of orange, pineapple and sprigs of mint on top.

GRAPE JUICE

Mrs. R. C. Foster

To ten pounds of New York Concord grapes add three pints of boiled
water. Cook and strain. Put in one pound of granulated sugar. Let stand
over night to clear. Strain in the morning, bring to a boil and skim.
Have jars, or bottles, hot, and bottle immediately.

GRAPE JUICE LEMONADE

Mix the juice of two lemons with half a cup of granulated sugar, then
stir in one pint of grape juice; continue to stir it until the sugar is
dissolved, add enough cold water to make a quart of liquid; turn into a
pitcher in which there is a piece of ice. Add a few thin slices of lemon
from which the seeds have been removed, and a few maraschino cherries.
Serve with an extra supply of lemon and pineapple, cherries and sprigs
of fresh mint, that each glass may be decorated.

MULLED GRAPE JUICE

Wash and pick over one cupful of seedless raisins; set over the fire
with two cupfuls of cold water and four sticks of cinnamon; simmer very
slowly, never reaching a hard boil, for three-quarters of an hour. Add
to them one quart of grape juice, and let this become scalding hot, take
from fire, add juice of a lemon and serve hot.

GRAPE JUICE

Mrs. E. Lewis Phelps

Wash and stem four pints of blue grapes. Have a gallon jug scalded and
drained; put in grapes and cover with a syrup made of two pounds of
sugar and eight cups of water; fill jug with boiling water; cork
tightly. Following morning drive cork in tighter and cover with wax.
Will be ready to serve in three weeks.

GRAPE JUICE

Mrs. W. D. Hurlbut

Ten pounds of grapes; three pounds of sugar; one cup water. Put the
grapes and water in the preserving kettle, heat until pulp and seeds
separate. Strain through jelly bag. Then add sugar to the juice heated
to boiling point, then pour into hot sterilized bottles and seal. When
serving add crushed ice.

GRAPE JUICE HIGHBALL

Put a piece of ice in each glass; rather more than half fill the glasses
with grape juice, then fill with charged water (from a syphon).

CHERRY JULEP

Mrs. Louis Geyler

Cook one pint of red cherries, stoned, in one-half cupful sugar syrup
until soft; cool and add one-half cupful cider; one-half cupful
maraschino and a few sprigs of mint. Crush mint cherries, fill tall
glasses with shaved ice and mixture alternately and stir, without
touching glasses with hands, until they are well frosted. Garnish with