GINGER CORDIAL

Boil together for 5 minutes, 5 cups sugar
and 6 quarts water. Add 2 drams each
ginger, lemon and Capsicum essences and
l-oz. Tartaric acid. Boil up again and
bottle.

GRAPE JUICE

Wash and crush Concord grapes, and
heat till the juice flows well. Let stand
24 hours and strain. Measure and add
l% cup sugar to each quart of juice. Fill
sterilized bottles, cover with water, bring
to a boil, remove from heat and let

stand 15 minutes.
—CLARA LEITH

HONOLULU PUNCH

Combine 2 parts chilled unsweetened
pineapple juice (frozen or canned) and
1 part chilled ginger ale. Add mara-
schino cherry juice or grenadine to tint
the punch a delicate pink, if desired.
Serve in tall glasses.

HOT VEGETABLE PUNCH

Simmer 2 cans of condensed bouillon, an
equal amount of water and 5 cups of
tomato juice with 6 or 8 pieces of cut
celery (some with tops), 2 small onions,
sliced, a large bay leaf and 7 or 8 whole
black peppers. Toss in a few carrot
slices and any stray sprays of parsley
you happen to have. When the vegetables
have added their flavors to the brew
squeeze a quarter lemon into the pot.
Strain your hot punch into a hot punch
bowl. You can have a few slices of carrot,
lemon or lime floating on top. Add the
pieces after the straining.
—VIOLET JONES

GINGER BEER
114 oz. bruised ginger (pounded ginger
root)

1 oz. cream tartar
214 Ibs. sugar

2 lemons

3 gallons water

2 large tablespoons yeast
Squeeze lemons, put juice and rind in
pan with sugar, cream tartar, and ginger.
Pour boiling water over this and let stand
till lukewarm. Add yeast and stir well,
cover with cloth and leave overnight in
warm place. Next day skim off yeast
and pour carefully into other pan making
sure not to disturb sediment from bottom.
Bottle immediately. Ready for use in

three days. —KAaTH BARNETT

CHRISTMAS PUNCH
1 quart ginger ale
1 cup pineapple juice
1 cup orange juice
14 cup lemon juice
14 cup grapefruit juice
12 lumps of sugar
Dissolve the sugar in the fruit juices and
add ginger ale. Mix thoroughly and pour
over ice cubes. Garnish each glass of
punch with a slice of orange and a mara-
schino cherry. Serves 15 to 20 guests.
—BERTHA BRANDRETH

®
MARKS ON FURNITURE

White marks from water—Remove wax
with liquid wax; let dry. Rewax and
polish.

Heat marks (on varnished or shellac
finish)—Dampen cloth with essence of
peppermint or spirits of camphor and
apply to spot. Let dry thoroughly and
polish. —NELL LANIGER

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