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FRUIT
PUNCHES,
CUPS
AND
BOWLS
21
4
lemons,
2
oranges,
12
large
strawberries,
i
cupful
of
sugar,
Ice.
Extract
the
juice
from
both
the
lemons
and
oranges
and
mix
with
the sugar;
allow
this
to
stand
on
the
ice
until
ready
to
serve,
then
mix
with
the
water.
Place
a
square
of
ice
in
the
punch
bowl
and
pour
the
mixture
over
it
;
stir
in
the
grenadine
and add
(the
strawberries,
and
last
add
trfe
carbonated
water.
Serve
immediately.
LOGANBERRY
PUNCH
I
pint
of
loganberry
juice,
I
quart
of
water,
4
lemons,
i£
cupfuls
of
sugar,
i
pint
of
Apollinaris.
Extract
the
juice
from
the
lemons
and
add
to
the
logan-
berry
juice
and
sugar,
stirring
well
;
add
the
water
and
pour
over
a
square
of
ice
in
the
punch
bowl.
When
ready
to
serve
pour
in
the
Apollinaris,
and
serve
at
once.
BERKSHIRE
FRUIT
PUNCH
i
quart
of
Apollinaris,
i
cupful
of
lemon
juice,
i
cupful
of
orange
juice,
1
pineapple,
grated,
2
cupfuls
of
selected
strawberries,
2
cupfuls
of
strong
tea,
2
cupfuls
of
sugar,
i
orange
cut'
into
very
thin
slices,
i
cupful
of
Maraschino
cherries,
Ice'
water.
Boil
the
sugar
and
two
cupfuls
of
water
until
syrup-like,