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WHAT
TO
DRINK
HOT
SPICED
LEMONADE
i
lemon,
3 teaspoon
fuls
of
sugar,
i£
cupfuls
of
boiling
water,
i
teaspoon
ful
of
ground
ginger.
Extract
the
juice
from
the
half
lemon,
add
the
sugar
and
ginger;
strain
and
add
the
boiling
water.
Stir
until
the
sugar
is
dissolved
and
serve.
FRAPPES
Any
one
of
the
fruitades
may
be
made
into
a
frapp6
with
so
little
trouble
that
in
hot
weather
there
is
no
reason
why
the
hostess
should
not
serve
these
cooling,
delectable
drinks
at
a
moment's
notice.
There
are
always
syrups
which
may
be
kept
in
the
refrigerator
and
mixed
with
lemon
syrup,
a
little
water
or
carbonated
water
added,
poured
over
the
shaved
ice in
a
sherbet
glass,
and
presto
!
the
frappe
is
ready
to
serve.
It
is
also
possible
to
freeze
the
frappe,
and
it
is
advisable
if
one
is
to
serve
a
goodly
number.
Remember
always
that
a frappe
is
only
partially
frozen.
As
the
liquid
begins
to
thicken,
scrape
it
from
the
sides
of
the
freezer,
using
a
long
knife,
preferably
a
spatula.
It
would
seem
impossible
to
keep
house
without
a
spatula,
because
of
the
many
uses
to
which
it
may
be
put.
LEMON-RASPBERRY
FRAPPE
Shaved
ice,
I
tablespoonful
of
lemon
syrup
(see
lemonade)',
I
tablespoonful
of
raspberry
juice.
This
is
only
enough
for
one
service.
Fill
a
sherbet
glass
three-quarters
full
of
finely
shaved
ice
and
pour
over
it
the
lemon
syrup
and
raspberry
juice.
Serve
at
once.
This