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PERSIAN SHERBET (a refreshing summer beverage)

Boil six or eight stalks of green rhubarb and a quarter of a pound of raisins or figs, cut into slices, in three pints of water. When the liquid has boiled gently for half an hour, strain it through muslin, and stir into it as much lemon or orange syrup as is agreeable to the taste, and a few drops of rose water or orange-flower water. Probable cost, 4d. Sufficient for two or three persons.