Fruit Cup
Five tablespoons of Larkin Ceylon Tea infused in a quart of boiling water. Let stand for five minutes and then pour over two pounds of granulated sugar. Cook this into a thick syrup. Cool and add to the strained juice of six lemons, six oranges, one pineapple, one quart of berries. The fruit may be varied according to the season. Add one teaspoon of Larkin Vanilla and one teaspoon of Larkin Almond Flavoring Extract. When ready to serve, add a quart of any good mineral water or a quart of iced water, and serve cold. This formula will make a gallon of liquid, and the quantity may be increased or diminished according to one's need.