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Pineapple Punch

Grate one fresh pine or use a quart can of the preserved, grated apple, or chop fine one can of the sliced pineapple. Add to this at least one quart syrup from any preferred fruit, preserved or fresh (as canned raspberries, cherries, fresh strawberries, or oranges, etc.), also a half dozen each of lemons and oranges, unless the latter have been used with the pineapple, when substitute lime or grape-fruit in sufficient proportion. The citrus fruit juice prepared, may be squeezed out and the pulp allowed to remain in the fruit or may be sliced across very thin. Over this pour a hot syrup made as for ices (see Introductory Recipes) and let stand about three hours when strain and add a half gallon of ice water and shaved ice. (The preserved fruit added need not be strained out or, if preferred, fresh, diced, or sliced fruit may be substituted.)