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Raspberry Punch

The juice of two lemons, two cups of raspberries and two cups of currants. Strain, and without taking the pulp from the cloth, put into another dish and over it pour one quart of boiling water. Drain off but do not squeeze or it will be muddy. Add two cups of sugar and stir until sugar is dissolved. Cool thoroughly before adding the juice and three cups of tea. This may bear more water, but the melting ice dilutes it. Canned raspberries may be used and currant jelly, heated and diluted with water, may be added.

MOCK CAFÉ PARFAIT-Partially fill tall glasses with shaved ice. Fill to within an inch of the top with cold coffee diluted with cream and slightly sweetened. Place unsweetened whipped cream on top and serve with long handled spoons.

CHILLED GRAPE JUICE (Purple Grapes) - Wash grapes and boil until skin, pulp and seeds separate. Press through jelly bag and to every pint of juice add one quarter pint of sugar. Boil for twenty minutes and bottle.

LIMEADE-Limeade is made the same as lemonade; a little more sugar is needed than for lemons. This is very refreshing and preferable to lemonade in the summer.

GRAPE HIGH BALL (Niagara Grapes) - Use the light colored Niagara grapes. Proceed as for recipe for Chilled Grape Juice. Serve in tall glasses half filled with shaved ice and add equal quantity of charged water.