Pineapple Ice.
One can Pineapple (grated), 2 cups sugar, juice of 4 lemons, 1 pint of water, whites of 1, 2 or 4 eggs, mix and freeze.—Mrs. R. Baur.
Pineapple Milk Sherbert.
Four cups milk, 1½ cups sugar, 2 cups grated pineapple, ½ cup lemon juice. Mix the pineapple, lemon juice and sugar. Add the milk. Then freeze.—Mrs. F. Nyendorf.
Strawberry Ice.
One quart mashed strawberries, 1½ pints of water, enough sugar to sweeten, about 1 cup, juice of 2 lemons. Freeze.—Mrs. R. Baur.
Grape Nectar.
One pint grape juice, juice of 1 orange, 2 lemons, ½ cup sugar, 1 pint water. Mix and serve ice cold, garnishing with sliced lemon.—Mrs. Chas. Hemler.
Punch.
Two cups sugar, 2 cups water, thin yellow rind (lemon and orange). Cook together for 5 minutes and strain. One box strawberries, wash, mash and strain through coarse sieve. Add ½ cup sugar, 1 pineapple grated, 6 lemons, 1 or 2 oranges, ½ cup strong tea, 4 cups water, cracked ice for serving. This serve 25 people or 25 sherbert cups.—Lydia H. Bohnsack.
Gluehwein.
One pint good red wine, 1 cup sugar, 1 cinnamon stick, 6 cloves and the thinly peeled rind of 1 lemon. Let this come to a boil. Serve while hot.—Marie Doederlein.
Flaxseed Lemonade.
Into 1 quart boiling water, stir ½ cup whole flaxseed, add the juice of 2 lemons and sweeten to taste. Let this come to a boil. Put in tightly covered receptacle jar for two hours, when it is ready to drink either hot or cold. This is excellent for colds.
