Mrs. H. C. Baxter.

Punch for Fifty Persons.

2 pounds sugar.

1 quart water.

2 quarts freshly made Chase & Sanborn's Orange Pekoe tea.

1 cup lemon juice 10 cups orange juice 8 cups iced water.

2 cans crushed pineapple 1 bottle maraschino.

1 bottle maraschino cherries and their juice.

6 sliced oranges.

2 bottles ginger a 1 e plain or charged.

Basic Recipe For Fruit Punches

1/2 cup lemon juice Grated rind half an orange 1 tablespoon grated lemon rind.

1 cup orange juice.

1 quart water.

3/4 cupful sugar (more may be added if desired.

Cook the sugar and water for three minutes and cool and add the other ingredients.

Oriental Punch

2 lemons.

2 cups freshly made Chase & Sanborn's Orange Pekoe hot tea.

6 whole cloves 1/2 cup sugar 2 cups orange juice 2 cups grape juice.

Slice the lemons through the rind and pulp. Put with the cloves and sugar in pitcher or bowl and pour the hot tea over them. Cover and set aside until chilled. Add the orange and grape juices and serve. This amount makes six glasses.

Lemon Syrup

Mix one cup sugar and two-thirds cup lemon juice. Strain, bottle, and keep in refrigerator till wanted.

Dilute with six quarts ice water to one part lemon sirup and serve from a glass pitcher, garnishing if desired with thin slices of lemon or orange, maraschino, or sprigs of mint. Lemon syrup is convenient to take for picnics or in the automobile lunch basket.

Plain lemonade is the basis of most ices and fruit drinks. Other fruit flavors may be added to the basic mixture as desired.

Cherries, raspberries and blackberries all 1/2eld juices that are especially delicious as to flavor and lend a lovely color to a punch. Pineapple juice is liked by most people and a little goes a long way toward strengthening the fruit mixture. Avoid getting drinks too sweet or filling them full of crushed or cut-up fruits. Thick mixtures are not easy to drink, nor are they so refreshing as those that are clear and zestful. Ginger ale or charged water gives an extra snap to fruit punch.

Party Punch

1 quart water.

1 pint grated pineapple.

1 quart water.

2 lb sugar.

1 pint fresh hot tea.

Juice 6 oranges.

Juice 6 lemons.

1 pint grape or cherry juice 4 quarts water.

Boil the pineapple and one quart water for fifteen minutes. Add the suggar boiled in a quart of water ten minutes. Add the other ingredients and chill. Ample for forty people.

Mrs. W. C. Gilbert.

"Ring-ting bon bons and chocolates make the afternoon tea complete".

Punch For A Small Group

1 quart grape juice 1/2 cup lemon juice.

8 sprigs fresh mint 1/8 teaspoon salt.

3/4 cup orange juice 2 cups fresh pineapple pulp 1 1/2 cups loaf sugar nutmeg if desired 1 quart white rock Whipped cream.

Rub some of the sugar over the lemon rind till it takes the flavor. Mix all ingredients except the white-rock and cream. Let stand covered for an hour or more in refrigerator. Remove the mint sprigs. Stir thoroughly and pour over cracked ice. Add the white rock and serve in parfait glasses with a cone of cream on top, whipped, sweetened and flavored. A small sprig of mint or bit of orange is pretty in each glass.

WMAQ Radio.

"The bridge dummy will appreciate Ring-ting hard candy".

Ginger Ale Drink

3 lemons.

1 bottle ginger ale (quart).

1 1/2 oranges 1 pint water 1 1/4 cups sugar.

Boil water and sugar together. When cold, add juice of lemons and orange. Add ale just before serving. Add cherries.

Mrs. W. D. Murdock.