2 lemons.
6 cups boiling water.
2 ozs. tartaric acid.

Method—Grate rind of fruit, add
juice and other ingredients. Let stand
over night, strain and bottle.

—Mrs. D. McKenzie.

LEMON SYRUP.
(Cool Summer Drink).
2 ozs. citric acid.
1 oz. tartaric acid.
Juice of 6 lemons and grated rinds.
4 lbs. white sugar.
314 pints boiling water.

Method—Boil sugar and water for
10 minutes. Add lemon juice, rind
and acids. Let stand 45 minutes be-
fore bottling.

Keep in cool place. For drink: %
glass of syrup in one glass of water.

Serve with ice cubes.
—Mrs. H. Olson.

| FRUIT COCKTAIL.

Mix one cup powdered sugar, half cup
orange juice and half cup grape-
fruit. Remove pits from 1 cup
canned cherries, cut one cup pine-
apple in cubes, and combine with
juice and sugar and chill.

Add one small bottle of ginger ale
just before serving.
—Mrs. J. G. Thorgeirson.

COCOA SYRUP.
1% cup cocoa.
144 cups sugar.
1 teaspoon vanilla.
1 cup water.
Y% teaspoon salt.

Method—Mix all ingredients and
boil for 3 minutes. Add 2 tablespoons
of syrup to glass of milk.

—Mrs. Williams.

CHOCOLATE SYRUP.
2 cups brown sugar.
1 cup whole milk.
2/3 cup cocoa.
2 tablespoons butter.

Method—Mix all these ingredients
together and boil until they form a
very soft ball in cold water. It must
not be stiff enough to be able to pick
up or it will granulate when it is cold.
Turn into glass jars and store in cold
place. When ready to serve put 1 to

63

2 tablespoons of syrup into glass and
fill with nailk.
—-Mrs. J. D. Jonasson.

XMAS DELIGHT COCKTAIL.
2 quarts cranberries.

6 lemons.
1 tin pineapple juice.
Method — Cover cranberries with

water and boil, being careful not to let
berries break. Let stand overnight.
Drain off juice. Add juice of lemons
and pineapple juice. Sweeten to taste
with light sugar syrup. Berries may
be used again for sauce.

—Mrs. H. L. Briggs.

PINEAPPLE STRAWBERRY

Cut fresh hulled strawberries in
halves, reserving enough whole ones to
use as a garnish. Place the cut berries
in cocktail glasses and sprinkle with
powdered sugar. Add crushed pine-
apple to fill the glasses, and top witha
whole strawberry. Chill.

—Mrs. J. H. Young.

XMAS COCKTAIL.
4 cups cranberries or 1 lb.
4 quarts water.
10 lemons.
4 cups white sugar.

Method — Cover cranberries with
water and cook well. Strain. Add
juice of lemons and 4 quarts water, 4
cups white sugar, grated rind of 2
lemons and boil all for 5 minutes.
Strain and bottle. Ready in 3 days.

—Mrs. C. O. Einarson.

LEMON SYRUP A LA CHEYNEY.

1 oz. tartaric acid.

2 ozs. citric acid.

1 oz. mag. sulph.

6 Ibs. sugar.

Juice of 6 lemons.
Grated rind of 4 lemons.
3 pints of boiling water.

Method—Let stand until dissolved
and then bottle and seal. This makes
a very good drink in hot weather. Add
syrup to water as desired.

—Jean I. Wood.

FRUIT PUNCH.
2 cups white sugar.
1 cup water.
1 cup tea infusion.