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Simple Syrup (Use ounces to each ounce)

Use 12 ounces to each 12-ounce tumbler. .

Orange Frappe.

I ounce " .

I 1/2 66 I 1/2 66 I gallon Glass half full fine ice, tablespoonful powdered sugar, 1/2 ounce orange syrup, 2 dashes lemon syrup, dash prepared raspberry, ¼ ounce acid solu- , 2 dashes lemon syrup, dash prepared raspberry, 14 ounce acid solution phosphates. Fill with soda and stir well, strain into a mineral glass and serve. # Orange Ice Cream Shake.

Same as regular milk shake, with addition of tablespoonful of ice cream, using orange syrup. This makes a delicious drink with a creamy top. orange syrup. This makes a delicious drink with a creamy top.

Orange Juice.

Take about a dozen solid, juicy oranges to make a quart of juice. Pass the juice through filter paper placed in a funnel in order to clarify it. Then juice through filter paper placed in a funnel in order to clarify it. Then put it in a porcelainlined saucepan; place over the fire and let it heat to steaming point.

Stir in 3 tablespoonfuls of arrowroot moistened in a little cold water; cook clear, then add 1/2 cup or more of sugar according to acidity of fruit, stir and cook until sugar is dissolved, then turn out to cool and when ready to serve put in a stemmed glass with a piece of ice in each one.

Orange Julep.

Chip off a quarter of the very thin rind of a Florida orange into a glass with a little finely crushed ice and 2 level tablespoonfuls of powdered sugar; a little finely crushed ice and 2 level tablespoonfuls of powdered sugar; stir for a few minutes and bruise the orange peel to extract the flavor; then fill up the glass with cracked ice; add a small teaspoonful of creme de menthe, 2 sprigs of mint and serve.

Orange Loving Cup.

Take 1½ dozen nice sound oranges, cut off top and carefully dig out meat, cut in small pieces and mix with equal parts crushed pineapple and cherries in small pieces and mix with equal parts crushed pineapple and cherries (whole), add I ounce port wine. Mix well, fill orange cup with mixture, and top off with scoop ice cream and cherry.

Cover your ice with thick newspaper, and it will last much longer. Orange Mint.

Orange stock, I pint; green mint stock, I pint; simple syrup, 2 quarts; juice of 6 lemons. Serve from punch bowl in 8-ounce glasses. Orangeade, Florida.

The attraction of trade affected by this beverage is not only or principally in its palatable qualities, but in the manipulation in preparing the drink in the presence of the customers.

The oranges generally used in the South are the Florida bitter-sweet, a natural fruit not found in the Northern markets; but the common orange makes an equally good drink in every way.

Cut an orange in halves, and express juice of one or both halves into the tumbler; then shake from an essence bottle a few drops of dilute extract of orange, and from a similar bottle a few drops of dilute solution citric acid; then draw in the usual quantity of plain syrup as used for soda water, and fill the glass from the soda water draft tube.

We advise the use of the American Simplex Lemon Squeezer. (See Sundries Catalog.)