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Ginger Cup

Into a preserving kettle, containing one quart of boiling water, put one half pound of Sultana raisins, and one cup of currants; steep for half an hour, and then strain through a fine sieve. When cold add two cups of sugar, the juice of four oranges and two lemons, one half cup of preserved ginger, one teaspoonful of almond extract, three tablespoonfuls of grated cocoanut, and one half teaspoonful of ground cinnamon. Mix thoroughly and put in the ice box until chilled. Then pour in one quart of ice-cold ginger ale, and serve in glasses half full of cracked ice.