29 / 184
FRUIT
PUNCHES,
CUPS
AND
BOWLS
29
I
pint
of
ginger
ale,
I
pint
of
iced
water,
Ice.
There
is
to
be
purchased
in
the
market
now
a
commercial
apple-
juice,
which
is
carbonated,
and
this
should
be
used
unless
one
has
made
the
sparkling
cider
at
home.
Extract
the
juice
from
the
lemons
and add
the
sugar
and
water;
stir
until
the
sugar
is
dissolved:
add
the
grape
juice.
Place
a
block
of
ice
in
a
punch
bowl
and
pour
this
mixture
over
it,
and
then
add
the
sparkling
cider
and
the
ginger
ale.
PUNCHES
FROM
SYRUPS
Delicious
punches
may
be
made
from
syrups,
whether
home-made
or
commercial,
whether
made
as
syrups
for
this
purpose
or
the
fruit
syrups
from
preserves,
or
the
medium
syrups
from
the
cold-pack
canning.
Very
often
there
is
more
syrup
or
juice
than
is
needed
for
table
service
in
a
jar
of
berries,
and
this
juice
may
be
used
at
once,
or
a
little
more
sugar
added,
reheated,
placed
in
cans,
sealed
and
put
away
for
later
use.
For
instance
;
if
a
can
of
strawberries
is
opened
and
found
to
have
more
juice
than
usual,
pour
off
the
surplus
and
use
at
once,
or
add
enough
sugar
to
make
a
thicker
syrup,
which
amount
will
have
to
be
determined
by
the
amount
of
juice,
—
and
re-can
and
store.
STRAWBERRY-LEMON
PUNCH
2
cupfuls
of
strawberry
syrup,
3
lemons,
2
teaspoonfuls
of
strawberry
extract,
t
cupfuls
of
sugar,
i
pint
of
water,
i
quart
of
carbonated
water.
Extract
the
juice
from
the
lemons
by
using
a
glass
ex-