LEMONADE IN LARGE QUANTITIES

Take one dozen lemons, one pound of sugar and one gallon of water to make lemonade for twenty people.

FRUIT PUNCH FOR TWENTY PEOPLE

Take one pineapple, or one can of grated pineapple, one cup of boiling water, two cups of freshly made tea (one heaping tablespoon of Ceylon tea, steep for five minutes); one dozen lemons, three oranges sliced and quartered, one quart bottle apollinaris water, three cups of sugar boiled with one and one-half cups of water six to eight minutes, one quart of water, ice.  Grate the pineapple, add the one cup of boiling water, and boil fifteen minutes.  Strain through jelly-bag, pressing out all the juice; let cool, and add the lemon and orange juice, the tea and syrup.  Add apollinaris water just before serving.  Pieces of pineapple, strawberries, mint-leaves or slices of banana are sometimes added as a garnish.

MILK LEMONADE

Dissolve in one quart of boiling water two cups of granulated sugar, add three-fourths of a cup of lemon juice, and lastly, one and a half pints of milk.  Drink hot or cold with pounded ice.

EGG LEMONADE

Break two eggs and beat the whites and yolks separately.  Mix juice of two lemons, four tablespoons of sugar, four cups of water and ice as for lemonade; add the eggs; pour rapidly back and forth from one pitcher to another and serve before the froth disappears.

MARASCHINO LEMONADE

Take the juice of four lemons, twelve tablespoons of sugar, eight cups of water, one cup of maraschino liquor and a few cherries.

ORANGEADE

Take four large, juicy oranges and six tablespoons of sugar Squeeze the oranges upon the sugar, add a very little water and let them stand for fifteen minutes; strain and add shaved ice and water, and a little lemon juice.

CLABBERED MILK

One of the most healthful drinks in the world is clabbered milk; it is far better in a way for every one than buttermilk for it requires no artificial cult to bring it to perfection.  The milk is simply allowed to stand in a warm place in the bottles just as it is bought, and when it reaches the consistency of a rich cream or is more like a jelly the same as is required for cheese, it is ready to drink.  Pour it into a glass, seasoning it with a little salt, and drink it in the place of buttermilk.

COLD EGG WINE

To each glass of wine allow one egg, beat up, and add sugar to taste.  Add wine gradually and grated nutmeg.  Beat whites separately and mix.