Popovers Sift together one cup of sifted flour, one-fourth teaspoon of salt; gradually beat in a cup of milk and an egg beaten until light. Beat two minutes with a Dover beater, and bake about half an hour in a gem pan, buttered, in fast oven.--Mrs E. A. Wadhams.

Batter Cakes Beat thoroughly one teaspoon of soda with one and one-half pints of sour milk. Beat the yolks of three eggs and add to the milk, then stir in the flour and a little salt, making the batter of the consistency of cake. Then beat the whites to a stiff froth, fold in, not thoroughly.--Mrs J. L. Brenner, Dayton, O.

Breakfast Puffs Boil a pint of milk with a quarter of a pound of butter. Stir in three-quarters of a pound of flour and let cool. Beat the whites and yolks of five eggs separately and add. Fill greased cups half full of the batter, and bake in a quick oven. Turn out on a hot plate and sprinkle with sugar.

Flannel Cakes Beat two eggs in a bowl and add a teaspoon of salt, a tablespoon of sugar and a pint and a half of milk, with a teaspoon of cream tartar and half a teaspoon of soda; add flour to make a thin batter. Bake on a greased griddle, spread with butter, and send to the table hot.

Snow Balls Beat the whites of four eggs. Mix one cup of cream, two tablespoons of sugar, a teaspoon of baking powder and flour to make a batter, and add the whites of the eggs. Fill buttered cups two-thirds full of the mixture, and bake in a hot oven.

Ginger Pop To two gallons of lukewarm water allow two pounds of white sugar, two lemons, one tablespoon of cream of tartar, a cup of yeast and two ounces of white ginger root, bruised and boiled in a little water to extract the strength. Pour the mixture into a stone jar and let stand in a warm place for twenty-four hours, then bottle. The next day it will be ready to "pop."

Cream Soda One pound of loaf sugar, one pint of rich cream, one quart of water, one tablespoon of vanilla and one-quarter of an ounce of tartaric acid. Mix the ingredients and bring slowly to a boil, then put in jars. Use a tablespoon of this and a third of a teaspoon of soda to a glass of cold water.--M. F. Snider.

Orange Bouillon The juice from enough fresh ripe oranges to make one quart of solid juice. Heat to boiling point, then add one tablespoon of dissolved cornstarch, and cook to a velvety cream. Add small dash of salt. Cool, then add one teaspoon of orange flower water and one teaspoon of orange curacoa. Serve in crystal soup bowls in finely cracked ice with a garniture of a few orange flowers and imported French wafers.--Annette Willing Carhartt.

Pineapple Punch To make a fascinating violet-tinted punch of delicate flavor, put one cup of grated pineapple with one pint of water, cook for fifteen minutes. Strain through cheesecloth, pressing out all the juice. Add one pint of water and two cups of sugar, which have been boiled ten minutes, half a cup of freshly made tea, the juice of three oranges and three lemons, one cup of grape juice and two and one-half quarts of water. Put in a punch bowl with a large lump of ice. Serve perfectly chilled in sherbet glasses.--Anne Warner.

Fruit Punch Of the making of punches there is no end, but I give one which slips down with ease. Put one pint of water and one pound of sugar and the chopped yellow rind of one lemon on to boil. Boil five minutes, strain, and while hot slice into it two bananas, one grated pineapple and half a bottle Maraschino cherries and their liquor. When ready to serve put in the center of your punch bowl a square block of ice; pour over it two quarts of Apollinaris; add to the fruit the juice of six lemons and put it all into the bowl. Serve in thin, tall tumblers.--Anne Warner.

Egg Lemonade Boil together two cups of sugar and three cups of water ten minutes. Add the grated rind of one lemon and the juice of three. Allow this to cool, and at serving time add one egg beaten until very light and creamy and one bottle of effervescent table water, poured from some hight in order that the mixture may foam. Serve with cracked ice in the glasses.

Chocolate Cream Nectar This may be made either from cake chocolate or from any of the cocoa powders, and a trial will determine which is the more agreeable. Melt two squares of chocolate or an equivalent amount of cocoa powder in four tablespoons of hot coffee. Add one and one-half cups of sugar and three cups of water. Boil clear and strain. There should be one quart of the liquid. When cold add one tablespoon of sherry wine and pour iced into glasses in which you have placed one tablespoon of whipped cream, not too stiffly beaten. Stir well before drinking. The wine may be omitted and one teaspoon of vanilla substituted. This is good hot if a portion of hot milk is added to the chocolate syrup, and the whipped cream placed on the top.

Iced Coffee with Orange Flavor One quart of strong coffee and two cups of sugar boiled together ten minutes. Allow this to cool and add to each cup or glass one tablespoon of orange syrup and the same amount of cream partially whipped. The orange syrup may be obtained at the drug store or made by allowing cut oranges to stand in sugar and straining off the juice. This may not sound promising, but a trial will convince the most skeptical. It was suggested to me by observing the toothsomeness of coffee ice cream and orange ice when served together.--Mrs E. B. Jones.

Black Currant Cup To one quart of weak green tea add half a pint of black currant juice; sweeten to taste and chill thoroughly before serving.

Ching Ching Fill a glass two-thirds full of shaved ice; add three or four lumps of sugar, the juice of a large orange and a few drops each of essence of cloves and peppermint.

Raspberry Shrub Add to eight quarts of fine ripe black raspberries sufficient vinegar to reach the top, but not to cover them. Let stand in a stone jar for twenty-four hours. Then strain through a colander, mashing the berries well. Strain again through cheesecloth, and measure the juice. Allow one pound of sugar for one pound of juice. Put the juice in a preserving kettle and let it boil for twenty minutes; add the sugar and boil ten minutes longer. Seal in fruit jars or bottles. Strawberry shrub may be made in the same way.

Strawberry Punch Boil a quart of water and two and one-half cups of sugar for about ten minutes, add one cup and a quarter of strawberry juice, and cool. Before freezing add half a cup of Maraschino and it will then not freeze hard. Serve in cups.--Anne Warner.

Fruit Cup Take the juice of half a lemon, one tablespoon each of lime and pineapple juice, four ounces of sugar and half the amount of shaved ice. Fill up the glass with rich milk, shake until foamy and drink at once.

Pineapple Lemonade Pare, eye and grate a large ripe pineapple; add the strained juice of four lemons and a syrup made by boiling together for four minutes one pound of sugar and one pint of water. When cold add one quart of water; strain and ice.

Raspberry Syrup To each pint of strained raspberry juice add one pound of granulated sugar. Let it stand over night. In the morning boil it for ten minutes and bottle. A spoonful or two in a glass of cold water makes a very refreshing drink.

Fruit Beverage Peel twelve lemons very thin, squeeze the juice over the peel and let stand two hours, then add one pound of sugar. Mash one quart of ripe raspberries with half a pound of sugar; pare a ripe pineapple, shred the fruit fine and mix with another half pound of sugar, then strain the lemon juice and mash the raspberries through a coarse sieve, then the pineapple, and mix all together, adding three quarts of cold water. Stir until the sugar is entirely dissolved, then strain, and serve with a little of the fruit in each glass.

Whole Wheat Bread Scald one cup of fresh milk, add one heaping teaspoon each of butter, sugar and salt. When butter is melted, add one cup of cold water. When lukewarm, add one cup of warm water in which is dissolved one compressed yeast cake. Stir in three cups of good white bread flour; beat well, and set to rise, covered, in a warm place. Let rise from one to two hours till the sponge is full of bubbles. Then stir in sufficient whole wheat flour to make a dough that can be handled, and knead twenty minutes, using as little flour (entire wheat), as possible, as too much flour worked in makes heavy, tough bread. Let rise, and when light (from two to three hours in a warm place), mold lightly into loaves, and set to rise in three medium-sized greased bread tins. When light again, bake for about fifty minutes in a moderate oven. Started early in the morning, the baking can be accomplished by noon. If more convenient to set it at night, use only half a yeast cake, and after kneading, leave in a rather cool place, as too much rising will result in sour, worthless bread.--Jane Johnston.

Finger Rolls Mix one cup of scalded milk with one tablespoon of butter. When cool, add one teaspoon of sugar, one half teaspoon of salt, four tablespoons of liquid yeast (one-fourth cup), and flour enough to make a soft dough--about three cups. Mix well, knead for fifteen minutes and set in a warm place to rise for three or four hours. When light, knead again. Shape small pieces of dough into balls, then roll on the molding board into a small, long finger roll, pointing the ends. Place the rolls in a shallow pan, let them rise for one hour, or until double in size, brush them over with a little beaten egg to give a glaze, and bake in a hot oven for ten or fifteen minutes.--Annabel Lee.

German Coffee Cake Scald and cool to lukewarm one-half pint of milk. Add one heaping tablespoon of butter and two of sugar; one-fourth of a yeast cake dissolved in a little warm water, a speck of salt, and flour enough to make a soft bread dough. Let it rise over night; knead in the morning early, let it rise in a flat buttered tin. Rub butter over the top, sprinkle with sugar and cinnamon and bake for twenty to thirty minutes. Cut in squares and serve hot with coffee.--A. L.

Buns Dissolve one cake of yeast in one pint of lukewarm water, add flour to make a moderately stiff sponge, let rise until it begins to drop (about two hours), rub together one-fourth pound of butter, one-fourth pound of sugar and two eggs, one cup of warm milk, a little salt, and add all to the sponge; let rise one hour, then mold, put in pans, let rise until light, and bake.--Mrs F. M. Hall, Lincoln.

Southern Sally Lunn One quart of flour, three eggs, one teaspoon of butter, one teacup of yeast, one pint of new milk. Beat the yolks of eggs light. Stir in the yeast, then butter, milk and flour. Beat the whites light, and add last. Set to rise and bake in a pan or muffin rings when ready.--Mrs Charles Brinton Coxe, Philadelphia.

Bread in Five Hours Scald one quart of milk and let cool to blood heat. Add two dissolved yeast cakes, two teaspoons of salt and two teaspoons of sugar. Use this for the wetting of the sifted flour, which should be of sufficient quantity to make a fairly stiff dough. Let rise in a room where the temperature is 80 degrees, for four hours. Knead into small loaves, put into greased pans and let rise, then bake for half an hour. In the first mixing use a spoon and beat the dough vigorously to insure a perfect mixing of wetting and flour. In the kneading for the pans, work each loaf three or four minutes. This method insures the best bread ever eaten.--Mrs William A. Herron, Pittsburg.

Rye Bread Mix one quart of milk, one quart of warm water, one-half cup of lard or butter, one yeast cake, one tablespoon of salt, one-third cup of sugar. After this is well mixed, add rye flour until it is as stiff as you can stir with an iron spoon. When light mold into loaves, using wheat flour for this purpose. Let it rise the second time in the tins until sufficiently light to bake. This bread is better not to rise too much and do not have too hot an oven.--Mrs Brewer.

Waffles To serve five or six people, take four eggs, and to the beaten yolks add a little salt, a pint of milk and enough flour to make a stiff batter. After mixing these to a smooth consistency, thin the mixture by adding gradually the beaten whites of the eggs and enough milk to make it quite thin enough to pour from a teacup, adding half a teaspoon of yeast powder. Have the waffle pan thoroughly hot and well greased with lard, and pour the batter in from a cup.

Nut Bread Set a sponge of one cup of entire wheat flour, one cup of white flour, one-half cake of compressed yeast, one cup of milk. When light add two tablespoons of brown sugar, one teaspoon of salt, one-quarter pound of shelled hickory nuts and enough entire wheat flour to make stiff as can be stirred with spoon. Put in pan, let rise for one hour and bake one hour.--Mrs Charles Brantingham, Rockford.

Raised Oatmeal Muffins To three-fourths of a cup of scalded milk add one-fourth of a cup of sugar and half a teaspoon of salt. When lukewarm, add one-fourth yeast cake dissolved in one-fourth cup warm water. Work one cup cold cooked oatmeal into two and a half cups of bread flour. Combine the mixtures, beat thoroughly and let the batter rise over night. In the morning fill buttered gem pans two-thirds full. Let it rise again and bake for twenty-five or thirty minutes in a moderate oven.

Spanish Chocolate Cake Dissolve on the back of the stove half a cup of grated unsweetened chocolate, one-fourth of a cup of granulated sugar and two tablespoons of milk. Beat to a cream one-third of a cup of butter and a cup of powdered sugar; add two eggs, one at a time, beating well, and half a teaspoon of vanilla; next add the dissolved mixture and beat thoroughly; now add gradually one-fourth of a cup of milk, a cup of flour and a teaspoon of baking powder, the baking powder mixed with a little of the flour and added last. Bake in an oblong sheet about three-quarters of an inch thick. Place an ounce of unsweetened chocolate in a small teacup, and stand this in a pan containing boiling water, to melt it. Boil together until it forms a soft ball when dropped in cold water, a cup of granulated sugar and five tablespoons of milk; take from the fire, add vanilla to flavor and beat until white, yet soft and creamy; spread smoothly on the cake at once, while the cake is yet warm; then coat immediately with the melted chocolate, using preferably a soft pastry brush, although a knife will serve the purpose. Cut the cake in squares or diamonds and serve the same day it is made. This is a very choice recipe, making an elegant cake.--Amelia Sulzbacher.

Pound Cake as Our Mothers Made It One pound of flour, one pound of butter, one pound of sugar, ten large eggs and about one-fourth of a nutmeg. Cream the butter and sugar together well (our mothers' rolled and sifted loaf sugar is better, but granulated sugar will answer the purpose), then add the well-beaten yolks of the eggs, and add the flour, a little at a time, beating very thoroughly all the while, lastly add the whites of the eggs which have been beaten to a stiff froth that can be cut with a knife, or that will adhere to the vessel in which it has been beaten, being careful not to beat the cake after the whites have been added, but merely to fold in the puff. Flavor with one-fourth of a grated nutmeg, which should be put in before the whites of eggs. Bake in a very moderate oven for one hour. The only improvement that could be made on this recipe would be to use pastry flour (which was not used in mother's time). The best authorities on cake baking declare that good results cannot be obtained without the use of pastry flour.--Mrs P. L. Sherman, Chicago.

Orange Cake Two cups of sugar, two and one-quarter cups of flour, one-half cup of water, yolks of five eggs, whites of four eggs, grated rind of one orange, one teaspoon of cream tartar, one-half teaspoon of soda. Bake in four tins.

Filling: Whites of two eggs, add pulverized sugar till stiff, the grated rind of one orange and the juice of two, to which add sufficient sugar to spread.--Mrs J. B. Hobbs, Chicago.

Extra Nice Walnut Cake Beat to a cream one-half cup of butter and one cup of sugar. Dissolve one-half cup of cornstarch in one-half cup of milk, and add to butter and sugar, then add one cup of flour with one teaspoon of baking powder and the whites of two eggs beaten stiff. At the last add one cup of chopped walnut meats, and flavor with vanilla.

Cocoanut Loaf Cake One cup of sugar, one-half cup of butter, three-quarters cup of milk, three eggs, two and one-half cups of flour, two teaspoons of baking powder and one grated cocoanut. Cream the sugar and butter, take the milk of the cocoanut and if not enough add sweet milk to make the three-quarters of a cup. Add the beaten yolks, then flour and baking powder sifted, then beaten whites, and lastly the grated cocoanut, reserving some for the frosting of the loaf. This is to be baked in a deep tin.--Mrs George Brewer.

Longmeadow Loaf Cake Cream five cups sugar, one and one-half cups butter, one cup lard. Mix thoroughly, divide and to the smaller part of this mixture add four cups of warm milk, one cup of distillery yeast and flour enough to make batter which will be hard to stir with a spoon. Let it rise over night in a warm place. In the morning add the rest of the sugar and shortening, the whites of four eggs, one-third cup of brandy, one teaspoon of nutmeg and one teaspoon of saleratus. Allow it to rise again until light, it may take four hours, then add one and one-half pounds of raisins and one-half pound of citron. Put in six round tins, and raise until light. Bake slowly one hour.

An Historical Cake An historical recipe for a great cake "wrote by Nellie Custis for her grandmama." "Take forty eggs and divide the whites from the yolks and beat them to a froth. Then work four pounds of butter to a cream and put the whites of eggs to it, a spoonful at a time, till it is well worked. Then put four pounds of sugar finely powdered into it, in the same manner, then put in the yolks of eggs and five pounds of flour and five pounds of fruit. Two hours will bake it. Add to it one-half an ounce of mace, one nutmeg, one-half pint of wine and some fresh brandy."--Mrs Charles Custis Harrison, Philadelphia.

Macaroni Make strong beef broth the day before macaroni is to be served. Let it stand over night. In the morning it should be like a stiff jelly. Lift off the cake of cold fat from the top. Put one-half pound of macaroni into a large pan, over it pour absolutely boiling water, enough to cover it--to swim it. Let it boil continuously for half an hour. Into the broth put one can of strained tomatoes (so as to remove the seeds), two onions, one teaspoon of ground cloves, one teaspoon of ground allspice, one-half teaspoon of ground mace, three bay leaves, six dried mushrooms. Boil all this until it is a thick paste. Then pour the cooked and drained macaroni into a large hot plate.

Honeycomb Timbale Boil, in salted water, large-sized macaroni. When cold, cut it into pieces one-quarter of an inch long, making rings. Butter a plain, dome-shaped quart mold and cover it with the rings. Make a sauce of one tablespoon each of butter and flour, half a cup each of stock and milk, one-half a teaspoon of salt and a little pepper. Mix with minced chicken or turkey and stir over the fire till the meat is heated. Remove from the range, add three beaten eggs and turn into the lined mold and cover it with a greased paper. Place it in a pan of hot water and poach in a slow oven twenty minutes. Unmold onto a round dish, garnish with cress and a ring of sauted mushrooms.

Mush The water must be fresh, fiercely boiling; and all the meal, as it is deftly sprinkled in, must encounter the same high temperature, that the starch cells may burst. Have a large, porcelain-lined iron pot and a wooden paddle for stirring. Stir with one hand while sprinkling in the meal with the other. The proportions will vary with the degree of "flouriness" of the meal, and its coarseness, but an average rule would be four quarts of water, one of meal and two tablespoons of salt. When the meal is all in the pot should be closely covered and stood where it will only give an occasional bubble, for three or four hours, or even half a day. Do not disturb the surface, thus permitting the extractives (flavors) to escape.

Fried Mush Make as above and pour into tins with straight sides, as bread pans. When cold cut into half-inch slices and fry in deep fat, or saute ("pan-fry") in a spider in fat a quarter of an inch deep. Be sure the fat is sweet and that it is hot when the mush is put in, that there may be no grease soaking. Fry to a rich even brown.--Ella Morris Kretschmar.

Cheese Balls for Salad To two packages of Neufchatel cheese add one-half teaspoon of onion juice and two tablespoons of lemon juice. Add a dash of ground tabasco if desired. Mold into small balls with butter paddles and serve with lettuce or salad.--Lida P. Wilson, Omaha.

Cheese Balls Fried Mix thoroughly a cup and a half of grated cheese, a little salt and pepper and the whites of three eggs, beaten stiff. Shape into little rolls, cover with bread dust, fry in deep fat and drain on blotting paper.--Anne Warner.

Cottage Cheese Place a panful of clabbered milk over a pan of hot water. Let it heat slowly till the curd separates; do not allow to boil or it will be tough. Strain through a cloth bag and press out all the whey; stir in a little butter and salt, and as much thick sweet cream as possible and still have it retain its form when turned from a mold or rolled into balls. Work it well with a spoon until it becomes fine-grained.--Anne Warner.

Cheese Ramekin Put one cup of bread crumbs and one gill of milk on the fire to boil. Stir and boil until smooth. Then put in four tablespoons of grated cheese, a little piece of butter, and salt and pepper. Stir till the cheese is dissolved, then remove from the fire. Beat two eggs, the yolks and whites separately. Stir the yolks into the mixture and then the whites of the eggs. Put in a pudding dish and bake fifteen or twenty minutes.--Mrs W. G. Trowbridge.

Chocolate Whips Beat the yolks of three eggs and three tablespoons of sugar until light. Dissolve one heaping tablespoon of grated unsweetened chocolate, one tablespoon of sugar and one tablespoon of hot water; when dissolved, add slowly a pint of milk heated to boiling; pour this hot mixture over the beaten eggs and sugar, and cook in a double boiler, stirring constantly until it thickens. When cool flavor with vanilla and place on the ice. When ready to serve half fill small punch glasses with the custard and heap cream whipped, sweetened and flavored over it.--Amelia Sulzbacher.

Jerusalem Pudding Boil a quarter of a cup of rice twenty minutes, drain and throw into a bowl of cold water. Cut three figs and three ounces of preserved ginger into tiny pieces, cover with a gill of sherry and soak fifteen minutes. Cover half a box of gelatine with half a cup of cold water and soak thirty minutes. Whip one pint of cream, put into a basin and stand on the ice or in a very cold place. Sprinkle over the cream half a cup of powdered sugar and a scant teaspoon of vanilla. Drain the rice and spread it on a towel to dry, after which add it to the cream, stirring lightly; then add fruit, and lastly the dissolved gelatine, and stir into the mixture. Stir all slowly until it begins to harden, and then turn it into a mold that has been filled with water. Do not wipe the mold.--Mrs Clinton Locke, Chicago.

Heavenly Hash Select twelve medium-sized oranges of good shape and color. Cut a small circular piece from the stem end of each and remove the pulp in small pieces with a spoon. To the pulp add one small can of pineapple (sliced), two ripe bananas, quartered and sliced, one-quarter pound of seeded Malaga grapes. Sweeten to taste. Fill the orange shells and garnish with candied cherries.--Miss Nellie Taylor, Rockford.

Banana Pudding One box of gelatine, one pint of cream, one quart of milk, two cups of sugar, five bananas. Dissolve gelatine in a cup of water, add sugar to the milk and let it scald, take some of the hot milk and thin the gelatine, strain and let it simmer ten minutes, pour in a bowl to cool. Peel bananas and break in small pieces with a fork and stir into the mixture, when cool but not stiff. Serve with whipped cream on top flavored with vanilla.--Mrs Charles Sherlock.

Compote of Marshmallows Preserved peaches (fresh fruit is better if in season), Maraschino cherries, oranges, pecan nuts, and fresh marshmallows. Cut in halves and then quarter the peaches and oranges. Mix in the nuts and marshmallows with the fruit juice. Cover all with whipped cream and garnish the top with the cherries. Serve cold.--Mrs Clarence W. Cady.

Wigwam Pudding One-fourth pound of ladyfingers, one pint of milk, a teaspoon of vanilla, one gill of sherry, one tumbler of jelly or jam, four eggs, eight tablespoons of powdered sugar. Split the ladyfingers and spread the flat side with the jelly; dip the crust side in the sherry. Line the bottom and sides of the dish in which you wish to serve it with those ladyfingers, log cabin style, in the center of the dish--that is, cross them so that the custard will pass between. Now put the milk to heat in double boiler. Beat the yolks of eggs, and stir together with one-half the sugar until light, add to milk and stir until it thickens; add the vanilla and stand aside to cool. Beat the whites of the eggs, adding the sugar gradually till thick and frothy; add lemon. Pour the custard over the ladyfingers, heap the meringue over the top and stand on a board in the oven to brown. Brown quickly before the dish heats or the custard will curdle.--Mrs A. J. Aikens.

Pineapple Sponge One small fresh pineapple or a pint and a half can of the fruit, one small cup of sugar, half a package of granulated gelatine, one cup and a half of water, the whites of four eggs. Soak the gelatine in a half cup of water, until dissolved. Chop the pineapple, and put it, together with the juice, in a saucepan with the sugar and remainder of the water. Simmer ten minutes, add the gelatine, take from fire immediately, and strain into a basin. When partially cooled, add the whites of the eggs and heat until the mixture begins to thicken. Pour into a mold, and set it away to harden. Serve with soft custard.--Mrs William Lansing.

Macaroon Cream Soak one tablespoon of granulated gelatine in one-fourth cup of cold water. Make a custard of two cups of scalded milk, yolks of three eggs, one-third cup of sugar, one-eighth teaspoon of salt; add the soaked gelatine. When dissolved, strain, cool, add two-thirds cup of pounded macaroons, one teaspoon vanilla, stirring until the mixture begins to thicken, then add the whites beaten until stiff and dry. Mold, chill and serve with a garnish of whipped cream.

Apple Porcupine Make a syrup by boiling eight minutes one and one-half cups of sugar and one and one-half cups of water. Wipe, pare and core eight apples. Put apples in syrup as soon as pared so they won't discolor. Cook until soft, occasionally skimming the syrup during cooking. Apples cook better covered with the syrup; therefore it is better to use a deep saucepan and have two cookings. Drain apple from syrup; cool, fill cavities with jelly, marmalade or preserved fruit, and stick the apples with almonds blanched and split in halves lengthwise. Serve with cream sauce.--Mrs Chester Simmons.

Salpicon of Fruit This is served in glass punch or custard cups. In the bottom of each put a slice of orange, on this lay one-half of a fine white peach (if brandied, all the better); the top layer should be of Maraschino cherries and the cups filled two-thirds full of a mixture of liquid from the cherries and a small quantity of orange juice; if this is not sufficient add a little strained liquor from the can of peaches. Set the cups, covered, in a shallow pan of cracked ice and a sprinkling of salt, till needed.

French Strawberries Fill punch cups one-third full of very ripe red berries, sliced; add a tablespoon of granulated sugar to each cup and fill three-quarters full with strained orange juice. Stir gently to dissolve sugar and set the cups into a pan of cracked ice till served. When these simple ingredients are first put together the combination of color is really dreadful to contemplate, so give the mixture at least three hours to ripen and beautify. Valencia oranges are the most satisfactory for this use in strawberry time.