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$
BEAUFORT
$
MAKE
a
pint
of
very
thin
syrup,
and
when
cold,
put
in
it
a
bunch
of
fresh-
gathered
balm,
the
same
of
borage,
six
leaves
of
lemon
verbena,
and
a
half
of
a
cucumber
sliced
thin.
Let
these
steep
in
the
syrup
for
two
hours.
Mix
in
a
freezer
em-
bedded
in
ice
two
bottles
of
Sau-
terne,
half
a
gill
of
curac^a,
the
juice
of
four
oranges,
half
a
pint
of
pineapple
syrup,
and
a
quart
bottle
of
German
seltzer
water.
Strain
the
syrup
over
this
and
freeze
to a
point
which
will
just
admit
of
being
poured
into
glasses.
@
DIXIE
CIDER
$
PARE
a
large,
ripe
pineapple,
remove
the
eyes
and
chop
very
fine.
Put
it,
with
all
the
juice,
in
an
earthen
jar
with
one
pound
of
sugar
and
four
quarts
of
cold
water
and
whip
up
with
an
egg-beater
for
five
minutes.
Put
it
by
the
stove
for
two
or
three
days,
until
it
begins
to
ferment.
Cool
and add
a freshly
pared
and
grated
pineapple,
a
little
more
sugar,
and
serve
half-
frozen
in
punch-glasses.
®
FRAPPE
$
MAKE
a
syrup
of
two
and
one-half
cupfuls
of
sugar,
one
cupful
of
water,
and
one whole
lemon
cut
up;
cook
55