FRUIT BEVERAGE.—­A great variety of pleasant, healthful drinks may be made by taking equal quantities of water and the juice of currants, strawberries, raspberries, cherries, or a mixture of two kinds, as raspberries and currants, sweetening to taste, and putting into each glass a small lump of ice.  Directions for the preparation of fruit juices will be found on page 209.

FRUIT BEVERAGE NO. 2.—­Mash a pint of red raspberries, add one cup of canned pineapple or half a fresh one chopped fine; pour over all three pints of water.  Stir frequently, and let the mixture stand for two hours.  Strain, add the juice of six lemons, and sugar or syrup to sweeten.

ANOTHER.—­Extract the juice from three lemons and as many sour oranges, add a quart of cold water, sugar or syrup to sweeten, half a teaspoonful of rose water, and a cup of pure grape juice; or the rose water and grape juice may be omitted and two tablespoonfuls of strawberry, raspberry, or cherry juice used instead, and the whole poured over half a dozen slices of pineapple, and allowed to stand until well flavored before using.

FRUIT CORDIAL.—­Crush a pint of blackberries, raspberries, grapes, currants, or cherries, adding the juice of two sour oranges, and a sliced lemon; pour over all a quart of cold water.  Stir the mixture frequently and let it stand for two hours, then strain and add a syrup made by dissolving white sugar in boiling water, sufficient to sweeten.  Cool on ice and serve.

GRAPE BEVERAGE.—­Crush two pounds of perfectly ripened purple grapes and strain the juice through a jelly bag.  Add to the juice three tablespoonfuls of granulated sugar or syrup, and dilute with cold water to suit the taste.

LEMONADE.—­Use three large or four medium-sized lemons for each quart of water, and from six to eight tablespoonfuls of sugar.  Rub or squeeze the lemons till soft.  Cut a slice or two from each, and extract the juice with a lemon drill; strain the juice through a fine wire strainer to remove the seeds and bits of pulp, and pour it over the sugar.  Add the slices of lemon, and pour over all a very little boiling water to thoroughly dissolve the sugar; let it stand ten or fifteen minutes, then add the necessary quantity of cold water, and serve.  Or rub the sugar over the outside of the lemons to flavor it, and make it into a syrup by adding sufficient boiling water to dissolve it.  Extract and strain the lemon juice, add the prepared syrup and the requisite quantity of cold water, and serve.

MIXED LEMONADE.—­A very pleasant, cooling summer drink is made from the juice of six oranges and six lemons, with sugar to taste; add to this some pounded ice and the juice of a small can of pineapple, and lastly pour over the whole two quarts of water.

OATMEAL DRINK.—­Boil one fourth of a pound of oatmeal in three quarts of water for half an hour, then add one and one half tablespoonfuls of sugar, strain and cool.  It may be flavored with a little lemon or raspberry syrup if desired; or the sugar may be omitted and a quart of milk added.  Cool on ice and serve.