Mary Jane's cook book

Make a syrup by boiling the quart of water and the sugar for 20 minutes. Separate mint leaves and cover with the boiling water. Let stand for 5 minutes in a warm place. Strain and add to syrup. Add orange juice, strawberry juice, and juice of the lemons. Chill and pour into punch bowl, adding claret and large piece of ice just before serving. Garnish with mint leaves and strawberries. Mrs. H. B. C., East Boston. JELLY PUNCH. Currant jelly, 1 glass. Sugar, y2 cup. Boiling water, 1 pint. Lemon, 1. Carbonated water, 1 quart. Whip the jelly to a froth, add the boiling water and stir till well dissolved. Add sugar and lemon juice and put aside to cool. When ready to serve, add ice and carbonated water. Alice, Medfield. ORANGE MINT JULEP. Sugar, 1 cup. Chopped mint, 1/2 cup. Limes, 6. Carbonated water, 1 pint. Orange juice, 1 quart. Mix the sugar with the strained fruit juices and stir till dissolved. Add the mint and let stand on ice for at least one hour before serving. Then add the carbonated water. Fill glasses half full of shaved ice, fill up with the juice and add a sprig of mint to each glass. RASPBERRY PUNCH. Raspberries, 2 quarts. Fresh mint leaves, 1 bunch. Sugar, 3 cups. Cold water, 3 pints. Lemons, 6. Carbonated water, 1 quart. Sprinkle the raspberries with the sugar, let stand 1 hour and press out the juice. Add the juice of the lemons, the mint leaves slightly crushed and the cold water. Mix well and let stand half an hour. Add ice and the carbonated water just before serving. ICED CHOCOLATE. Cocoa, % pound. Water, 1 cup. Sugar, 1 pound. Rich milk. Whipped cream. Make a syrup by boiling cocoa, sugar and water for about 3 minutes. Remove from fire and cool. Put 3 tablespoons of the syrup in a glass with a little shaved ice. Fill the glass with rich milk, beat well and serve with whipped cream. A High School Girl, Cambridge. ORANGEADE. Oranges, 12. Sugar. Lemons, 2. Mineral water. Strain the juice of oranges and lemons, mix and sweeten. Add L' ur 3 times the quantity of mineral water, chill and serve over shaved ice. GRAPE JUICE PUNCH. Lemons, 3. Sugar, y2 cup. Oranges, 2. Grape juice, 1 quart. Grapefruit, 1. Water, 1 cup. Squeeze the juice from the fruits, add sugar and grape juice. Mix well, ice and add the water. Soda water may be used. CLEAR FRUIT PUNCH. Sugar, 3 cups. Lemon juice, y2 pint. Water, 3 cups. Strawberry juice, 1 pint. Cold tea, 1 pint. Pineapple juice, 1 pint. Orange juice, 1 pint. Water, 2 quarts. Carbonated water, 1 quart. Make a syrup of the sugar and water boiled 15 minutes. Add the tea and fruit juices well strained. When chilled add the water and carbonated water and serve ice cold. Other fruit juices may be used. Enough for 6 quarts of punch. TUTTI FRUTTI. Water, 2 quarts. Malaga grapes, 24. Sugar, 1 pound. Tangerine orange, 2 slices. Lemons, 2. Pineapple, 4 slices. Oranges, 4. Banana, 1. Maraschino cherries, 1 pint. Boil half the water for 5 minutes, add sugar and stir till dissolved, add grated rind of lemons and oranges and boil 10 minutes. Strain through a cheese cloth and add remaining cold water. Strain juice of the lemons and oranges and add with remaining ingredients, halving and seeding the grapes. Pour over a cake of ice in a punch bowl. PINEAPPLE PUNCH. Water, 2 cups. Grated pineapple, 1 can.