Light entertaining; a book of dainty recipes for special occasions

Contents

SANDWICHES

SANDWICHES OF MEAT, FOWL AND FISH

EGG SANDWICHES

Chapter I— Sandwiches

'HE old fashioned sandwich, which consisted of a slice of cold meat laid between two shces of buttered bread, has little in common with the sandwich of to-day. Nowadays sandwich-making is a veritable art, and admits of much originality.

Not only is the modern sandwich more pleasing to look upon than the old-time affair, but the dainty arrangement of chopped meat or fowl, fish paste or minced vegetables, is much more easily eaten. No embarrassing gristle or fibre ever enters into a well made sandwich and it is as easily disposed of as a freshly baked biscuit.

Bread for sandwich-making should be of close, even grain, and at least a day old. Where the use of fresh bread is unavoidable, a heated knife will faciHtate the work of cutting in thin slices. This precaution is taken when rolled sandwiches are made from fresh bread. Wheat, rye, graham, entire wheat or brown bread may all be used for sandwiches, but discretion must be used as to just what particular filling combines best with these different varieties of bread.

Utensils

In families where many lunches are prepared or much entertaining done, the work of making dainty sandwiches will be lessened materially by the purchase of a bread slicer. A meat chopper is also almost an essential of modern sandwich-making, for into it may go all sorts of sandwich material, — to come out of a consistency easily spread on the thinly sHeed bread. Meat, fowl, vegetables, — all are more easily handled after having passed through one of these grinders.

The butter used in the making of sandwiches should be creamed. This is easily done with a warm silver fork or a wooden spoon. If hard butter is used the thin bread invariably tears. Many persons prefer to trim the crust from the entire loaf before beginning to cut it in slices. By this method, one economizes in butter, but the loaf, free of crust, is not so easily handled, unless quite stale. The first, third, and every alternating slice should be buttered on the loaf. It will be easily seen that if every slice were spread before cutting, they would not match when placed together. It is necessary to spread only one slice where the bread is shaved very thin. Some persons prefer to spread more butter on a single slice, than spread two slices with a thin layer. This saves time and the result is practically the same.

Sandwich Butters

What are known as "sandwich butters" are much liked and may be used either alone or in connection with a regular sandwich filling. These ''sandwich butters" are made by creaming ordinary butter and mixing with it finely chopped or pounded parsley, chives, cress, horseradish or cheese, selecting a flavor which is best suited to the filling to be used should the sandwich butter not be considered sufficient. These appetizing butters are largely accountable for the subtile flavor of many carefully made sandwiches.

Sandwich Fillings

Almost every material known to the epicure is now utilized for sandwich filling, and still manufacturers are every now and then adding some delicious concoction to the already long list. Among the favorite made filhngs are the fish pastes. Anchovy, bloater, sardine and shrimp mixtures are now in the market to say nothing of the hundred and one potted and deviled meats and different varieties of fowl. The majority of these come in neat jars, but of late many have been brought upon the market in collapsible tubes which are the latest thing in modern luxury for the automobile lunch or the picnic. Where one prefers to prepare the sandwich filling at home, eggs form a staple material on which to display originality. Flaked fresh fish, well seasoned, can easily be prepared at home for a delicious sandwich filling. Green sandwiches made from chopped celery, green peppers, or from a single leaf of dressed lettuce or romaine, are among the favorite fillings of this class. Sandwich material, of all kinds, is improved by mixing with some salad dressing before spreading on the bread. Where sweet sandwiches are desired, all manner of jams and marmalades may be pressed into service and thin slices of sponge cake may be substituted for the bread.

Canapes

Anj^ of the mixtures used for sandwiches may be acceptably spread on pieces of bread which have been fried in a little butter or olive oil, and left uncovered, in the form of a canape. These are much used at the beginning of a dinner or luncheon and are often called "appetizers."

Shapes

Dainty squares and triangles are the shapes most used for sandwiches, but there is always the fancy cooky cutter to resort to when more unusual effects are desired for any particular occasion.

When sandwiches are to be kept for several days, as in traveling, each one should be neatly wrapped in paraffine paper. When sandwiches are to be used within a few hours, they may be placed in a pile and the whole wrapped in a moist napkin.

SANDWICHES OF MEAT, FOWL, AND FISH

Chicken Sandwiches

ONE cupful of cold chicken; one teaspoonful of melted butter; two eggs (yolks only) ; one teaspoonful of rich stock ; one teaspoonful of lemon juice ; salt and pepper. Boil the eggs fifteen minutes, cool them, take out the yolks, and mash them as fine as possible. Add to these the melted butter and lemon juice, the chicken chopped very fine, salt, pepper and the stock.

Chicken Sandwiches (French).

Chop the white meat of one boiled chicken very fine and pound to a paste, adding one-half teaspoonful of salt and a dash of red pepper. Soak one table-spoonful of gelatine in one tablespoonf ul of cold water for fifteen minutes, then add six tablespoonfuls of thick cream ; stand this mixture over the teakettle for a moment to dissolve the gelatine, and beat it slowly into the chicken. Set aside to cool, smoothing into an even mass. When cool divide into squares; cut these squares into very thin sUces and arrange them neatly over buttered thin shoes of bread, cover with another thin shce of bread, and cut into fancy shapes, remo\'ing the crusts. Serve in lettuce leaves to keep the sandwiches moist.

Chicken and Mayonnaise Sandwiches

Chop the white or the dark meat (as preferred) of the chicken very fine, mix it with a mayonnaise, and spread bread or biscuit with the paste, using no butter.

Chicken and Tongue Sandwiches

Chop cold boiled tongue and chicken. Take equal ciuantities and mix with each pint of meat one-fourth cup of melted butter, the yolk of one egg beaten, a little black pepper, and one teaspoonful of Worcestershire sauce. Spread this over the buttered bread and trim off all the crust.

Chicken and Celery Sandwiches

Grind both dark and light meat in a meat grinder and then mix with either mayonnaise or boiled salad dressing. Add half as much diced celery as there is chicken, and enough green peppers, minced, to give a suggestion of their pungent flavor. The bread need not be buttered, when salad dressing is used. This is excellent either on rye or entire wheat bread.

Club Sandwiches

Remove the crusts from thin slices of white bread and toast. Spread with mayonnaise dressing, lay on a lettuce leaf, a slice of breast of cold chicken, then a slice of broiled bacon. Cover with a second sfice of toast. Serve hot.

Cold Roast Beef Sandwiches

To each one-half pint of finely chopped cold roast beef add one teaspoonful of salt, one-half tables]:)oonful of tomato ketchup, one-half teaspoonful of Worcestershire sauce, and rub in one tablespoonful of melted butter. Spread on buttered bread and cut into fancy shapes

Caviare Sandwiches

Spread thinly sliced bread with the caviare, mixed with finely chopped onion and seasoned with lemon juice.

Crab Sandwiches

Flake some cold boiled crab meat. Mix with French dressing or mayonnaise until a paste is formed.

Fish Sandwiches

Anchovy, sardines, or fresh boiled fish may be used for sandwiches. These are better pounded to a paste, with a few drops of lemon juice added during the pounding. Fresh white fish, like cod, halibut or haddock, may be nicely seasoned with salt and pepper, moistened with a httle mayonnaise or even a plain white sauce, and then put between two layers of white bread, nicely buttered.

German Sandwiches

Mix finely chopped dill pickles and Bologna sausage. Spread on thin slices of rye bread which have been spread with butter creamed with a little made mustard. Cut into finger strips and serve on lettuce leaves.

Ham Sandwiches

Ham should always be chopped before spreading in sandwiches, as this obviates any trouble with gristle. Season with made mustard and a little lemon juice.

Indian Sandwiches

Remove the skin and bones from the sardines } pound the meat to a paste ; add one teaspoonful of anchovy paste, one dash of salt and red pepper, and rub in the hard boiled yolks of six eggs. Add two tablespoonfuls of olive oil.

Lobster Sandwiches

Boston brown bread may be used. Cut the meat of one cold, boiled lobster into dice. One hour before using, dust with salt, red pepper, and either lemon juice or tarragon vinegar. Near serving time put a goodly layer of the lobster over one piece of bread, cover with another, press the two together, cut in triangles and serve.

Lamb or Mutton Sandwiches

Put through a meat grinder cold boiled mutton or roast lamb. Add a few chopped capers or olives, whichever are preferred,

1/ and reduce to a paste with a little salad dressing. If the flavor of mint is liked, the filling may be seasoned with a little mint sauce, or bruised mint leaves.

Salmon Sandwiches

Mix the contents of one can of salmon with a mayonnaise dressing, about one-half cupful being sufficient for the small-sized cans. In removing the fish from the can take out as little oil as possible. Mince the fish fine, bones and all, the bones being chalky in their preserved state. Add the dressing, mixing well. Remove the soft inside crumbs from a number of French rolls and fill the space thus made with the fish mixture.

Sardine Sandwiches

Drain the oil from sardines and throw the fish into hot water. In a few minutes they will be free from all grease. Dry in a cloth and remove the skins ; pound the sardines till reduced to paste ; season with pepper and salt and add some tiny pieces of lettuce leaves; spread between thin, buttered slices of bread. Or, chop the sardines fine, scineeze a few drops of lemon juice over them and spread in the usual way.

Shad Roe Sandwiches

Among the daintiest and most palatable of fish sandwiches are those made of shad roe. Throw the roe into boiling water, add one slice of onion, and one teaspoonf ul of salt ; simmer gently for about thirty minutes and drain. With a fork remove the membrane. Add one-fourth pound of melted butter, one-half teaspoonful of salt and two tablespoonfuls of lemon juice. The mixture may then be spread on thin slices of brown bread and butter, or filled into rolls.

Sweetbread Sandwiches

Parboil the sweetbreads and place on ice. Put through a potato ricer. Make a paste by adding cream, and season with lemon juice, white pepper, salt and a few grains of cayenne. Finely chopped celery or cucumber makes a dehcious addition to this sandwich filling.

Tongue and Veal Sandwiches

Take equal quantities of cold boiled tongue and cold roast veal. Make into a paste by the addition of mayonnaise into v/hich has been stirred a little horseradish.

Tongue Sandwiches

Tongue sandwiches may be made by either chopping the tongue or cutting it into thin slices. Where the tongue is chopped it should be pounded as for chicken sandwiches, and highly seasoned.

EGG SANDWICHES

No. 1

MOISTEN the mashed yolks of hard boiled eggs with a "^^ little olive oil and vinegar. Season with pepper, salt and dry mustard. Add the chopped whites and mix all thoroughly. This is especially good on graham bread.

No. 2

Cut hard boiled eggs in thin slices and lay on lettuce leaves which have been coated with mayonnaise. Cover this filling with a second lettuce leaf and then the second slice of thinly cut bread.

No. 3

Chop hard boiled eggs very fine and mix to a paste with mayonnaise, or boiled salad dressing. Butter thin slices of bread with parsley butter which is easily made by adding finely chopped parsley to butter which has been creamed.

No. 4

Fry an egg so hard that there will be no moisture to the yolk. If fried in bacon use a little of the fat to mix with the egg when chopped. The white should be crisp and a delicate brown which imparts a specially delicious flavor to the sandwich. This is not so digestible a sandwich as others made of egg, but is preferred by many on account of the flavor.

SALAD SANDWICHES

X TNDER the head of salad sandwiches all forms of meat I J may be placed on lettuce leaves, put between two slices of bread and tied together with ribbon, or held by means of a toothpick, or the slices may be pressed together, and the crusts trimmed. Romaine, sorrel, endive and escarole may be substituted for lettuce in making these salad sandwiches.

Dill and Celery Sandwiches

Cover thinly sliced white or rye bread with a mixture made of chopped dill pickles and celery. Moisten with salad dressing.

Olive Sandwiches

Take equal parts of plain and stuffed olives. Put through a meat grinder, mix with mayonnaise and spread.

Ripe Olive and Pimento Sandwiches

Take equal cjuantities of ripe olives, stoned, and canned pimentoes (sweet red peppers). Chop very fine.

X^ Onion Sandwiches

Select very mild onions. Slice very thin and lay in ice water for a half hour before using. Season with pepper and salt. These are delicious as a filling for Boston brown bread sandwiches.

Cucumber and Onion Sandwiches

Take ecjual parts of chopped cucumbers and mild raw onions. Moisten with salad dressing and spread on rye or graham bread.

Spinach Sandwiches

Chop cold boiled spinach very fine. Mix with mayonnaise dressing and chopped yolks of hard boiled eggs.

Harlequin Sandwiches

Cream butter and into it mix chopped parsley, capers and green peppers. Use enough of the vegetables to make the butter a decided green. Flavor with i^epper, salt and a little cayenne. By cutting the bread very thin, and insetting a slice of brown bread between two of white, an effective and appetizing sandwich is made.

Green Pepper Sandwiches

Prepare a sufficient number of sweet green peppers by removing carefully every seed and the white fibre. Put through a meat grinder. Mix with mayonnaise and a little minced celery. This mixture may be spread direct on the buttered bread, or a small lettuce leaf may be laid on first.

Chili Sandwiches

Mix Chili sauce with finely chopped celery. With the scissors cut lettuce or romaine into narrow ribbons, lay on the bread and spread with the mixture.

Nasturtium Sandwiches

Take the small young leaves of the nasturtium, also a few petals of the flowers. A few drops of French dressing are sufficient seasoning, as the leaves have a dehcious, pungent flavor,

Water-Cress Sandwiches

Thoroughly wash the cress and dry it in a cloth; cut it into small pieces, and mix with finely chopped hard boiled eggs seasoned with salt and pepper. Spread between thin, buttered slices of bread, sprinkUng the cress and eggs very hghtly with lemon juice.

CHEESE SANDWICHES

Neapolitan Sandwiches

THIS is a pretty sandwich when finished, showing an inner sUce of brown bread between two of white. Butter the white bread with creamed butter mixed with a httle mustard or horseradish. On one of these slices lay a thin slice of brown bread which has been spread with cream or cottage cheese. The other side of the brown bread may have the same cheese, or if variety is liked, try anchovy or sardine paste, or any of the potted meats. Cover with the second slice of white bread.

American Cheese Sandwiches

Slice the cheese so thin that it is a mere shaving. Sprinkle on a little paprika and salt. Mustard may be added, if liked.

Grated Cheese Sandwiches

Grate any firm cheese and reduce to a paste with creamed butter. Cut entire wheat bread in finger strips and spread with this paste. This sandwich is delicious seasoned with anchovy essence, paprika and mustard.

Mock Crab Sandwiches

Mix grated cheese and anchovy paste. Season with dry mustard, salt and paprika. Soften with a teaspoonful of tarragon vinegar and spread between thin slices of dry toast.

Brown Bread Sandwiches

Cut bread very thin and spread with paste made from grated cheese and sardine or sardellen paste. If a salt taste is liked, bloater paste may be used. Season with a little made mustard. Chopped gherkins may be added to this combination with good results.

V Cheese and Nut Sandwiches

Mix equal quantities of grated cheese and chopped English walnut meats. Season with a few drops of lemon juice, paprika and salt.

Cheese and Horseradish Sandwiches

Spread thinly cut white bread with cream cheese into which has been stirred sufficient fresh cream to make a paste. Spread the bread first with butter, then with a thin layer of horseradish and then add the cheese filling.

Welsh Rarebit Sandwiches

Make a paste of mild American cheese, butter and enough ale or cream to soften sufficiently to spread. Season with mustard, paprika and salt. Spread on well buttered bread. When ale or beer is used in softening, the resulting flavor is much like Welsh rarebit.

Cheese and Lettuce Sandwiches

Dip a small, white leaf of lettuce into French dressing. Lay between very thin slices of buttered brown bread which have been previously spread with cream cheese made into a paste with cream.

NUT AND SWEET SANDWICHES

THIN slices of bread are delicious spread with any jam, "T marmalade, or chopped preserved or candied fruit. Chopped nuts, either salted or plain, may also be used for sandwiches. The combination of nuts and fruit is particularly good.

Peanut Sandwiches

Put the meats of roasted peanuts through a coffee mill, or chop fine by hand. The red skin should previously have been removed. Soften to a thick paste with port wine or sherry. Add a little salt, and spread on either white or rye bread.

Peanut Butter Sandwiches

To one-half box of peanut butter, allow a dozen olives chopped very fine. Season with lemon juice, salt, and a few drops of Worcestershire sauce, if liked. This is good on any kind of bread.

Walnut and Celery Sandwiches

Take equal quantities of chopped English walnut meats, and hearts of celery. These must be chopped so fine as to be almost like a paste. Moisten with mayonnaise dressing and spread on thin slices from a round loaf of Boston brown bread. By boiling chestnuts slightly, and then chopping, chestnuts may be substituted for the walnuts.

Nut and Fig Sandwiches

Take equal quantities of chopped figs and almonds. Make a paste by using a little thick sweet cream. These sandwiches may be rolled or cut into fancy shapes. Figs may be out with a pair of floured scissors, or the chopper may be floured to prevent sticking.

Pecan and Date Sandwiches

Remove the pits from dates and also the fibrous white lining. Chop fine with an equal quantity of pecans or English walnuts. Use cream or a little wine to form a paste and spread on thin bread, as usual.

Ginger and Orange Sandwiches

Equal quantities of crystalized ginger and candied orange peel should be chopped so fine as to make a paste when mixed with a little cream. If the flavor of orange is liked, a httle of the juice may be used. Spread on thin white bread, roll and fasten with a toothpick, or tie with tiny ribbon which comes for the purpose.

Scented Sandwiches

Scented sandwiches, such as clover, nasturtium, rose and violet, are made as follows : Trim the crusts from a loaf of bread, put it into a large soup tureen in a bed of clover (or any highly scented flower) ; wrap the butter in a piece of cheese-cloth and put it also in a tureen ; cover with clover. Next day butter and bread will be filled with the flavor and odor of clover.

Raisin Sandwiches

Chop candied lemon peel with an equal quantity of seeded raisins. Moisten to a paste with lemon juice and spread oa thinly buttered slices of white bread.

Marmalade Sandwiches

On thin slices of delicate browned toast spr«ad thick marmalade. Serve either cold or hot.

Fancy Bread Sandwiches

Follow any good recipe for the making of entire wheat bread, add a httle molasses, and, before letting it rise the second time knead into the dough thoroughly, raisins, chopped nuts, candied orange peel or cherries. This bread is adaptable to many varieties of fancy sandwiches. The simplest way to utilize it is to spread thin slices with orange marmalade or any kind of thick jam, putting the filling well in the center of the shce, so that it will not extend over the edge when the sandwich is pressed together. Cut in fancy shapes and lay in overlapping rows on a pretty plate. Each sandwich should be decorated to harmonize with the bread used, or the filling. Bread to which nut meats have been added should have each sandwich garnished with a half nut meat. Where fruit has been added to the bread dough a half cherry or a raisin may decorate each sandwich.

COLD BEVERAGES

Classification

FRUIT BEVERAGES

CORDIALS, BEERS, ETC.

MILK AND EGG DRINKS

ICED TEA, COFFEE AND CHOCOLATE

Chapter Ii— Cold Beverages

I OLD drinks, unlike hot ones, are usually better for being prepared several hours in advance of the time they are needed. Especially is this true where several flavors are combined, for the perfect blending of the ingredients is not a thing to be quickly arrived at. Even simple lemonade is much improved by having the lemon juice and sugar stand for a time before adding the water, while many experts in the matter of concocting simple drinks, claim that lemonade should be boiled and set aside to cool several hours before serving.

While lemonade is, perhaps, the best known and most frequently used of all cold drinks, there are many other delicious fruit preparations which are easily made at home. All kinds of fresh berries and other small fruits, when suitably combined, are especially acceptable as summer drinks, and involve but little time or trouble.

Too much attention cannot be given to the manner of serving cold beverages. They should delight the eye before ever a drop has been tasted and a little ingenuity and good taste are all that are necessary to attractive arrangement and serving. Tall lemonade glasses and low punch cups are to be had at all prices, from the best of cut glass down to the attractive colonial glass which is to be found in all the prettiest shapes and at prices possible to all. Small glass plates are also inexpensive and are much prettier than china plates for holding glasses. They look cooler and daintier even though they may cost no more. There should also be a glass bowl to match for holding chopped ice.

Decorations

There is no end of artistic ways of decorating the glass pitcher or bowl in which a "fruit cup" or punch is served. Nothing is prettier than to twine the top of the pitcher with small grape leaves, choosing a spray with many spiral tendrils. A cluster of grapes may decorate the top of the handle, in a position where it will not interfere with the proper holding of the pitcher when serving. Carefully selected fresh berries, shreds of pineapple, half circles of sliced lemon and orange, Maraschino cherries, sprigs of fresh mint, — all these and others add beauty to the summer beverage. A strip cut lengthwise of a crisp cucumber is not only an attractive touch of color, but it adds a subtile and most delicious flavor to many of the mixed beverages.

When serving individual glasses of any cold drink, it is a pretty fancy to moisten the rim of the glass and invert it over coarsely granulated sugar. A circle of frosty crystals will be the result. A tin shaker should be used for most individual drinks, and this must invariably be used with all egg drinks.

Necessary Supplies

In families where it is the custom to offer cold beverages to summer callers, a plentiful supply either of long handled spoons or straws should be kept on hand, as well as a supply of several kinds of fresh fruit. Maraschino cherries and mint. The latter may easily be cultivated in a window box if a garden is not available. Crushed mint leaves are an improvement to many cold drinks, and a fresh spray standing erect in each glass always looks cool and particularly inviting. Bottles of plain charged water, kept always on the ice during warm weather, make soda water a domestic possibility at a moment's notice. Vichy is also much used in the mixing of cold drinks.

FRUIT BEVERAGES

Plain Lemonade

TAKE two lemons to a pint of water. Divide the lemons in half, and, after washing them, squeeze dry in a lemon squeezer. Remove all seeds. Put the juice in a pitcher or punch bowl, with sugar to taste, add water and several lumps of ice. When thoroughly chilled serve in tall glasses filled with chopped ice. A thin slice of lemon and a Maraschino cherry may float on each glassful.

Sparkling Lemonade

Same recipe as the foregoing, using plain bottled soda water, instead of water.

Boiled Lemonade

For an occasion where previous preparation is desirable, this lemonade is to be recommended. After the lemons are carefully washed, divide each, and, before squeezing, cut a slice from each half and set aside for garnishing. Squeeze the lemons, place the juice in an agateware saucepan and add one quart of boiling water for the juice of every four lemons used. Sugar to taste. Add one cup of water in which the shaved rind of one lemon has been steeped. When all is hot, put away in a jar to cool. Serve with plenty of ice and attractive garnishings of slices of lemon and cherries.

Pineapple Lemonade

Use recipe for plain lemonade adding two tablespoonfuls of the juice from a fresh and very ripe pineapple to each pint of lemonade. Cubes of pineapple should be used for a garnish.

Orange Lemonade

This may be made after the recipe for plain lemonade except in this case allow equal quantities of orange and lemon juice and garnish with thinly sliced oranges.

Ginger Lemonade

Mix equal quantities of strong lemonade and ginger ale. Garnish with Maraschino cherries and tiny shreds of crystaHzed ginger.

Lime-Ade

Use the same recipe as for plain lemonade except that more sugar is required to make it palatable. The juice of the lime is very tart and refreshing as the foundation of a summer drink.

Red Raspberry and Currant Cup

Bruise a pint of fresh ripe raspberries with one quart of red currants which have been thoroughly washed and stemmed. Put in an agateware saucepan over a moderate fire and let it heat slowly until the boiling point is reached. Remove and strain through a jelly bag. Dilute with water according to taste. Pour into a punch bowl in which is a good sized lump of ice and decorate with fresh raspberries, currants and mint leaves.

Pineapple Punch

Make a syrup by boiling two pounds of granulated sugar with a pint of water. When it spins like a thread, remove from fire. Add the juice of two pineapples and six lemons. When thoroughly chilled, add sufficient water to dilute according to taste. This is better if made the day before and the syrup and fruit allowed to stand before adding the water. Either plain or charged water may be used.

Southern Nectar

Take one lemon, one pineapple, and a quart of milk. Squeeze the lemon and crush the pineapple. Strain the juice through double cheesecloth. Add the milk and sugar to taste. This is better if mixed with a shaker and served quickly. Have cubes of pineapple in each glass and serve with a spoon so that the fruit may be eaten.

'Cherry Ambrosia

Take the pulp of a ripe pineapple. Shred finely and sprinkle with granulated sugar. To this add a quart of very ripe red cherries which have been stoned, two sliced bananas and two limes cut in small pieces. Either plain or carbonated water may be added just before serving.

Grape Juice Punch

Peel and slice a very ripe pineapple. Take four lemons and four oranges. Remove the seeds and slice very thin. Place the fruit in the punch bowl and sprinkle liberally with sugar. Add two thin strips of the rind of a crisp cucumber and cover the fruit with grape juice. Add a large lump of ice and just before time to serve, dilute with either plain or charged water.

Canton Ginger Punch

Pour one quart of water over one-half pound of chopped

]6

Canton ginger. Add one cupful of sugar. Place in an agateware saucepan and boil for twenty minutes. Remove from the stove and add one- half cupful each of lemon juice and orange juice. Strain through double thickness of cheesecloth and set aside to cool. Serve in tall glasses half full of finely chopped ice. Maraschino cherries are the best decoration for this punch, though fresh berries may be added in season.

Cider Punch

To one quart of the best pippin cider add a bottle of Club soda. Have read)^ thinly sHced tart apples and fresh mint. Bruise the mint leaves, allowing a fresh sprig for each glass as a garnish. The slices of apple should be served with each glass and a long spoon provided so that the fruit may be enjoyed.