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®
APPLE
CUP
®
GUT
six
tart
apples
in
quarters
and
remove
the
cores;
put
them
in
a
porcelain
kettle
with
one
cupful
of
raisins,
two
bay
leaves,
one-quarter
of
a
stick
of
cinnamon
and
the
grated
yellow
rind
of
four
lemons.
Pour
over
them
three
quarts
of
cold
water,
cover
and
cook
slowly
for
three-
quarters
of
an
hour.
Strain
twice
to
have
perfectly
clear,
and
when
cold
add
the
juice
of
the
lemons.
Serve
with
shaved
ice
in
the
bottom
of
each
glass.
#
CANTON
$
CHOP
one-half
pound
of
Can-
ton
ginger
and
pour
over
it
one
quart
of
water
and one
cupful
of
sugar.
Boil
twenty
min-
utes.
Take
from
the
fire
and
add
one-half
cupful
each
of
orange
and
lemon
juice, strain
and
set
on
the
ice.
When
ready
to
serve
fill
each
glass
half
full
of
shaved
ice
and
pour
the
punch
on
top.
CURRANT
WATER
BRUISE
a
pint
of
fresh
rasp-
berries
with
a
quart
of
currants
picked
from
the
stems
;
pour
over
them
two
quarts
of
water
and
one-half
pound
of
sugar.
Put
on
a
slow
fire
and
heat
gradually.
When
it
comes
to
a
boil,
remove
and
strain
through
a
flannel
jelly-
bag.
Serve
with
a
lump
of
ice
in
the
glass,
and
a
straw.
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