Kirmess cook book

apoUinaris, one pint of shaved ice, one tablespoonful of maraschino and a hdf cupful of berries. GRAPEFRUIT COCKTAIL. Table Talk. Into a glass nearly filled with shaved ice put four tablespoonfuls of fruit juice, one tablespoonful of sugar syrup, two tablespoonfuls of brandy and one tablespoonful of maraschino. Stir well for a moment, then strain off into a cocktail glass, adding a small piece of solid grapefruit pulp. PINEAPPLE PUNCH. Table Talk. Peel, eye, and chop fine a ripe pineapple. Pour over it one pint of boiling water and let stand until cold, then drain, pressing to extract as much juice as possible. Add one cupful of raspberry or cherry juice, the juice of two lemons and a syrup made by boiling one pint of sugar with three cupfuls of water. Before serving add a bottle of Apollinaris. IMPERIAL PUNCH. Tested. Peel and remove the eyes from a small pineapple and cut in thin slices. Put the grated rind of an orange in a saucepan with an inch of stick cinnamon and one quart of boiling water, cover and steep for an hour. To the sliced pineapple add four thinly sliced oranges, the strained juice of four lemons, one bottle of hock and one of arrack. To this add the strained cinnamon water and a half teaspoonsful of vanilla, and set away until cold. Add one pint of seltzer water and a bottle of champagne and serve at once. PINEAPPLE PUNCH. Tested, Boil together for five minutes a pound of sugar and a quart of water. Add to it the juice of one lemon and one cupful of freshly grated pineapple. Let stand for an hour, strain, and add shaved ice to fill the punch bowl, dropping over the top a cupful of raspberries or other fresh fruit. Add Apollinaris. ICED ORANGE JUICE. Mrs. P. U. Chambers. Make a syrup of a cupful of sugar and three-quarters of a cupful of water boiled together for ten minutes, then set aside until cold. Mix a half-pint of orange juice and a gill of lemon juice, and sweeten abundantly with the cold syrup. In sweetening this beverage, remember that the ice is still to be added, and that this, in melting, will dilute the syrup and thus render the drink more' acid. Fill tumblers to the brim with finely-cracked ice and pour the orange mixture upon it. This is a refreshing beverage. MILK SHAKE. Mrs. Seely's Cook Book. Have ready some sugar syrup. Sweeten a halfpint of unskimmed milk with the syrup ; flavor with a half teaspoonful of vanilla extract; turn into the glass of your shaker, and add enough crushed ice to fill the glass to the brim. Shake long and hard before pouring into a chilled tumbler. TEA PUNCH. Mrs. 0. H. Perry. One quart sherry, one-half pound sugar, one gill of old Jamaica rum, six lemons, two oranges, one large cup of green tea. Peel oranges and lemons very thin, pour the boiling tea over the thin rinds, mix the juice and sugar together, and add to the other ingredients; add the tea when it becomes cold, also the rum. Just before serving add some chipped ice. It is better to mix the punch the day before it is to be used. TEA PUNCH. Miss Sutton, Rye, N. Y.