35 / 184
FRUIT
PUNCHES,
CUPS
AND
BOWLS
35
Chop
the
ginger
until
very
fine
;
extract
the
juice
from
the
lemons
and
mix
with
the
chopped
ginger
and
a
table-
spoonful
of
the
syrup
from
the
preserves,
and
a
half
cupful
of
sugar.
Stand
on
the
ice
for
a
half
hour
and
pour
over
a
pint
of
cracked
ice
in
a
pitcher.
When
ready
to
serve
add
the
tea
(either
green
or
Ceylon)
and
the
ginger
ale.
Last,
add
the
cherries
and
serve.
CUP
A
LA
MEDLEY
i
pint
of
rice
water,
i
cupful
of
sugar,
2
lemons,
2
oranges,
i
stick
cinnamon,
4
cloves,
i
allspice,
i
cupful
of
seeded
raisins,
I
pint
of
ginger
ale,
I
quart
of
carbonated
water,
Grated
rind
of
one
lemon,
Ice.
This
recipe
gives
the
housekeeper
an
opportunity
to
use
the
water
in
which
rice
is
boiled,
and
which
is
usually
thrown
away.
Make
a
syrup
by
boiling
one
pint
of
rice
water,
one
cupful
of
sugar,
the
grated
rind
of
one
lemon,
one
stick
of cinna-
mon,
four
cloves,
and
one
cupful
of
raisins
together
for
ten
or
twelve
minutes.
Strain
carefully
and
chill.
When
ready
to
serve
pour
into
a
tall
pitcher
in
which
a
pint
of
cracked
ice
has
been
placed;
add
two
oranges
thinly
sliced
and
pour
over
this
the
carbonated
water
and
ginger
ale.
Serve
immediately.
FLORIDA
WEST
COAST
CUP
3
oranges,
i
lemon,
\
small
pineapple,