Crush a quart of ripe strawberries, pour a quart of water over them, and add the juice of two lemons. Let this stand about two hours, then strain over a pound of sugar, stir until the sugar is dissolved, and then set upon ice. You may add one tablespoon of rose-water. Serve with chopped ice. DELICIOUS AND NOURISHING SUMMER DRINK Pare thinly the rind of three large lemons, put it into a large jug with one pound of raisins stoned and finely chopped, one pound of sugar, and the juice of the lemons. Add one gallon of boiling water, leave to stand for five days, stirring well every day. Then strain and bottle for use. SHERRY COBBLER It is best to mix this in a large bowl and fill in glasses just before serving, and put a little of each kind of fruit in each goblet with pounded ice. To begin with, cut pineapple in slices and quarters, a few oranges and a lemon, sliced thin; one cup of powdered sugar and one tumbler of sherry wine. A few berries, such as black and red raspberries, and blackberries are a nice addition. Cover the fruit with the sugar, laid in layers at the bottom of your bowl with pounded ice; add the wine and twice as much water as wine; stir all up well before serving. CLARET CUP Squeeze into a glass pitcher the strained juice of one and one-half lemons, add two tablespoons of powdered sugar, one tablespoon of red curaçao; then pour in three cups of claret, and one cup of apollinaris water. Mix thoroughly, add a few slices of orange or pineapple, or both, and a few maraschino cherries. Cut the rinds from two cucumbers without breaking them, hang them on the inside of the pitcher from the top; drop in a good-sized lump of ice and serve at once in thin glasses. Place a bunch of mint at the top of the pitcher. CORDIAL Two quarts of water and two and three-quarter pounds of sugar. Boil thirty minutes. Take off stove and add one quart of alcohol. Color and flavor to taste. EGG-NOG Separate the whites and yolks of the eggs. To each yolk add one tablespoon of sugar and beat until very light. Beat whites to a stiff froth. One egg is required for each glass of egg-nog. Add two tablespoons of brandy or rum, then one-half cup of milk or cream to each glass, lastly the whites of the eggs. Pour in glass, put a spoon of whipped cream over and grated nutmeg on top. UNFERMENTED GRAPE JUICE Wash and stem ten pounds of Concord grapes, put them in a preserving kettle and crush slightly. Bring to the boiling point and cook gently for one-half hour. Strain through cheese-cloth or jelly bag, pressing out all the juice possible; return to fire and with two pounds of sugar conk for fifteen minutes; strain again, reheat and pour into sterilized bottles thoroughly heated. Put in sterilized corks and dip the necks of the bottles in hot sealing-wax. If you can get the self-sealing bottles, the work of putting up grape juice will be light. Sterilize bottles and corks. OTHER FRUIT JUICES