COOL DRINKS. Recipes from “The Providence Journal,” U.S.A.

Currant Shrub.—Extract the juice from two quarts of well-ripened red currants. Add one cup of granulated sugar to each pint of juice. Beat the mixture well, then dilute the juice with twice as much crushed ice and water as there is of currant juice. Grate a small amount of nutmeg into each glass.

Egg Lemonade.—Beat one egg well, and add to it one tablespoonful of lemon juice, one of crushed ice, three of ice water, and sweeten to taste. Shake well, pour into glasses, fill with ice water, and sprinkle on the top nutmeg, or ground cinnamon.

Ginger Spice Punch.—Stick about two dozen cloves into each of four oranges. Let them remain for two hours, then remove the cloves. Rub the yellow part of the rind from three lemons (after having washed them clean) with several lumps of sugar, then extract the juice from the fruit. Put the lumps of sugar into the juice, and add one tablespoonful of strained honey, half a teaspoonful of powdered cinnamon, half a grated nutmeg, a pinch of ground allspice, and one cupful of flaked pineapple. Keep on ice until ready to serve, then turn into a punch bowl, or glass pitcher, adding the juice from the spiced oranges, a pint of ice water, and a pint and a half of ginger ale. While it is still effervescing, serve in small punch cups with straws.

Grape Punch.—Prepare one pint of strong lemonade, add two chopped oranges, four tablespoonfuls of cold tea, a bunch of fresh mint, and a quart of grape juice; mix thoroughly and place in the ice box until cooled; pour in, just previous to serving, a pint of finely chopped ice; serve from a large cut-glass pitcher into wide-rimmed glasses, decorating with tiny clusters of fresh grapes that have been dipped into a boiled fondant frosting.

Lime Sherbet.—Squeeze the juice from four limes, strain, and add a cupful of fruit vinegar, two cups of sugar, and a pinch of powdered cinnamon. Cover, and place on ice for two hours, then pour in gradually a cupful of iced tea. Add two sliced oranges and the stiffly whipped whites of two eggs. Prepare a lime syrup, by boiling two quarts of water with one pound of sugar for fifteen minutes, adding the juice and grated rind of four limes. Remove from the stove and add to the other ingredients, pouring slowly over a block of ice that has been placed in a crystal punch bowl, and add small fruits.

Linseed Drink.—A delicious hot weather drink. It is best made in a double pan, for the beverage is one requiring long and slow cooking.

Take two tablespoonfuls of whole linseed, and put it into the cooker, with a quart of boiling water. Set it on the stove, and let it come to the boil. Then let it cook in the double pan for two to three hours, strain, and add to the liquid a quarter of a cupful of lemon juice, half a cupful of sugar, and a little grated lemon rind. Serve very cold. If drunk while hot it is an excellent remedy for a cold.—A recipe from the Chicago Journal.

Milk Flummery.—Break one egg into a large glass, beat well, add one tablespoonful of crushed ice, sugar to taste, and one-third of a pint of fresh milk. Whisk well (if you have no whisk, beat with a rotary egg-beater before putting in the ice), pour into small glasses, sprinkle with nutmeg, and serve.

Nut Fudge.—Mix four cupfuls of brown sugar with three-fourths of a cup of rich milk, add two tablespoonfuls of butter, and three ounces of unsweetened chocolate broken in small pieces. Set back on the stove until the chocolate is melted, then boil until it begins to thicken.

Take from the fire, beat until rather stiff, add two cupfuls of English walnut meat, or butternuts, and pour into a buttered shallow pan. When nearly cold mark into squares.

A cupful of chopped figs may be substituted for nut meats if desired. (Washington Herald.)

Pineapple Frappé.—Flake thoroughly with a silver fork a fine ripe pineapple. Sprinkle liberally with powdered sugar, and add one cucumber sliced very thin. Cut into small dice two limes or lemons and two large bananas, add half a pint of sweet cider; mix thoroughly and set in the refrigerator. When ready to serve, add the whites of two eggs stiffly beaten, and two quarts of Apollinaris water. Serve in glasses half-filled with shaved ice.

Raspberry Vinegar.—Put twelve quarts of juicy, ripe raspberries or Logan berries into a large stone jar, and pour over them enough pure cider vinegar (dilute if too strong) to barely cover the berries. Soak for thirty-six hours. Mash the berries a little, and strain off the liquid through a cheesecloth. To every pint of the liquid add a pound of loaf sugar, and boil for ten minutes. Then bottle and seal. Use two tablespoonfuls of the syrup to each glass of water, and put in two tablespoonfuls of crushed ice. This syrup can be used as the basis of a number of cooling drinks which the clever housewife may devise.