The Monmouth Baptist ladies' cook book

Mix half pint orange juice with a gill of lemon juice and sweeten with syrup made by boiling a cup of sugar and small cup of water together. Fill the glasses with cracked ice and pour the mixture over. MILK SHAKE. Take one-half pint rich milk, with syrup made by boiling sugar and water; flavor with vanilla and pour over cracked ice. Shake well. TEA PUNCH. Add to any good fruit sherbet, good Ceylon or English Breakfast tea, made quickly and cooled. Apollinaris water is also an improvement. TEMPERANCE PUNCH. Mrs. Jas. French, Enid, Okla. One pound raspberries, one pound currants. Put into a bowl, mash to a pulp, add four quarts water and let stand (covered) for two or three hours. Take four cups granulated sugar and four of water, boil with a little lemon rind for ten minutes. When cold add juice of eight lemons and six oranges. Strain both mixtures and pour together. Keep cold and when ready to serve add one quart of finely crushed ice. Cherries may be added if desired. LEMON SHERBET. Miss Clara Bailey. Four lemons, one pint sugar, one quart boiling water. Shave off the peel from two lemons, being careful to take some of the lighter colored rind. Put them into a bowl, add the boiling water and let it stand ten minutes, closely covered. Cut the lemons in halves, remove seeds, squeeze out juice and add it with sugar to the water, add more sugar if needed. When cold strain it through a fine strainer into the can and freeze. Orange sherbet is made in the same way, using oranges in place of lemons. STRAWBERRY SHERBET. Crush a pound of strawberries, add a quart of water with a sliced lemon ; let stand two or three hours. Put one and a quarter pounds of sugar into another basin; strain over the strawberry juice; when sugar is dissolved, strain again, and set on ice until ready to serve. TEA. Scald teapot and put in tea while hot, using one teaspoon of tea for each person (if strong tea is desired). Pour on boiling water. Let it stand five to seven minutes before serving. Do not boil. ICED TEA. . Make strong tea. After standing seven minutes to extract strength enough, pour off and cool. Add water to desired strength. Pour over cracked ice and serve with sliced lemon. RUSSIAN TEA. Put slices of lemon in each cup, sprinkle with sugar and pour hot strong tea over them. A slice of orange gives an agreeable flavor. DANDELION WINE. Miss Anna R. Glenn. Pour one gallon of boiling water over one gallon of blossoms. Let stand three days. Take one pound sugar to each quart of juice, one lemon, three oranges to one gallon juice. Take the liquid of flowers and rinds of lemon and oranges and boil fifteen minutes. Strain, then add lemon and oranges sliced. When lukewarm add two tablespoons yeast or one-half cake compressed yeast, scant measure. Let stand one week. Strain again and settle, then bottle. For fruit beverages prepare the syrup by boiling sugar and water together, any fruit juices may be used, singly or in combination. Also candied cherries, bits of pineapple or other fruits or jelly may be added. Mint sherbet is made by adding mint leaves cut in rather small pieces. Bottle ail surplus, when canning fruit, to add to sherbets. * FOR INVALIDS. BEEF TEA FOR INVALIDS. Mrs. J. A. Joel.