1 large bottle ginger ale.

2 cups strawberry syrup.

juice of 5 lemons.

Juice of 5 oranges.

1 can grated pineapple.

Iced water to make 1% gallons.
Method—Boil sugar and water for

10 minutes, then add tea, fruit juices,

pineapple and syrup. Let stand %

hour. Strain, and add sufficient ice

water to make 114 gallons liquid. Pour

into punch bowl over a large piece of

ice, and add ginger ale. Serves 50 per-

sons. —Bjorg Thompson.

CRANBERRY JUICE COCKTAIL.
ozs. cranberry jelly.

cups water.

teaspoon lemon juice.

teaspoons sugar.

Method—Mash jelly and steam in
double boiler until melted, add sugar
and water and boil 3 to 4 minutes.
Pass through a fine sieve and cool. Add
lemon juice. Serve very cold with
ice cubes.

bo = bo

—Mrs. J. H. Young.

GRAPE JUICE PUNCH.

Mix one quart of grape juice, one
pint of water, the juice of 4 oranges
and 4 lemons; add sugar to taste.
Let stand one hour in _ refriger-
ator. Pour over ice and garnish with
half slices of lemon.

—Mrs. S. Bjornson.

RHUBARB AND PINEAPPLE

COCKTAIL.

2 cups diced rhubarb.

14% cups water.

14 cup sugar.

1 tablespoon lemon juice.

% cup canned pineapple juice.

1 cup ginger ale.

Method—Simmer the rhubarb and
water until the fruit is very tender,
then strain. Add the sugar to this
juice and heat just until it is dissolved.
Add the lemon juice and chill thor-
oughly. When ready to serve add the
ginger ale and pour over cracked ice.
Garnish each glass with a sprig of
mint. This amount will make six
glasses. Mrs. H. J. Vopni.

SOUBRS

POTATO SOUP.

3 cups milk
3 to 4 potatoes.
1 medium onion
2 tablespoons butter.
1 tablespoon flour.
Salt, pepper, celery salt.
1 teaspoon finely minced parsley.

Cook potatoes and mash well or
rub through sieve, or use left over
mashed potatoes. Parboil onion finely
minced in very little water with salt.
Make white sauce with butter, flour
and milk. Add to potatoes slowly,
stirring well. Add onion with water
it was boiled in. Season and add pars-
ley if desired. Nice for lunch.

—Emilie Stephensen.

SALMON SOUP.

When using a tin of salmon save the
oil, skin and bones. Next day make
salmon soup, adding a pint of milk,
salt, pepper and celery salt. Heat and

strain. Delicious.
—Mrs. C. B. Julius.

84

FISH SOUP.
4 lbs. halibut.
1/3 Ib. flour.
1/5 lb. sugar.
1 tablespoon vinegar.
2 quarts water.
1 teaspoon salt.
8 bay leaves.
1/6 lb. prunes,

Method — Wash fish carefully in
cold water, and cut in pieces. When
water boils place fish and salt in pot
to boil until bones are loosened. Add
a little cold water. Remove fish to
warming oven to keep warm until the
soup is done. Strain the liquid. Re-
turn strained liquid to clean saucepan
along with bay leaves, prunes and
sugar. Mix flour with cold water, add
to soup, simmer for 5 to 10 minutes.
Remove from heat and add vinegar.

—Mrs. J. Markuson.

BEAN SOUP.
2 Ibs. of a beef knuckle.
2 Ibs. of brisket, not too fat.