a
slice of pineapple and a sprig of mint dipped in powdered sugar.

GINGER ALE PUNCH

Miss Agnes Sieber

Add one bunch of mint to juice of five lemons and one cupful sugar;
bruise mint and let stand several hours on ice. Squeeze through cloth
and add one lemon and one orange cut in thin half slices and two pints
of ginger ale; add ice and one pint ginger ale. Garnish with mint.

MINT PUNCH

Cook one cupful sugar with two cupfuls water, grated rind of an orange
and a lemon, a piece of stick cinnamon and twelve cloves. Cool and
strain, add juice of three lemons and four oranges; one bunch of fresh
mint leaves and two drops of oil of spearmint. Place on ice for two
hours. Strain again and add one-fourth cupful preserved ginger, cut in
dice. Color green and add ice and one pint club soda. Garnish with mint.

STRAWBERRY PUNCH

Mash one quart strawberries, add juice of one-half pineapple, one lemon,
two oranges and two cupfuls sugar cooked in five cupfuls water. Place on
ice and strain into pitcher filled with ice and add whole strawberries
and any fruits in season.

CHOCOLATE MILK SHAKE

One-fourth cup finely crushed ice; two tablespoonfuls chocolate syrup;
one-half cup milk; one-fourth cup apollinaris water or soda water from
syphon. Put ice in tumbler, add remaining ingredients, and shake until
well mixed. Serve with or without whipped cream, sweetened and
flavored.

GINGER ALE

Mrs. C. A. Carscadin

One and three-fourths pounds of sugar; one and one-half ounce whole
ginger; two and one-half ounces cream of tartar; one lemon sliced; seven
quarts of boiling water and two cents worth of yeast. Put the sugar and
spices in a stone jar; pour boiling water over them and let them stand
covered in a cool place for twenty-four hours. Then add the yeast,
dissolved in luke warm water, and let stand again for twenty-four hours.
Put in bottles, cork well and after three days it is ready for use.

GINGERADE

Mrs. W. L. Gregson

One quart of cold water, one cup sugar, one-fourth ounce white ginger
root, juice two oranges and one lemon. Put the water and sugar to boil,
add ginger root broken into small bits. Let it boil twenty minutes after
boiling begins, remove from the fire and add fruit juice. Strain and
cool. Serve with powdered ice and a preserved or sweet cherry in each
glass.

BLACK COW

Midlothian Country Club

Put fine ice in glass and nearly fill with sarsaparilla, pour cream
carefully o