PARISIAN TEA

Place two teaspoonfuls of tea in a pitcher and pour over it one cup of boiling water.  Cover closely and let stand for one-half hour.  Drain and then place in the ice box until needed.

To serve—­place four tablespoons of the tea infusion in a tall glass and add

  Juice of one-half lemon,
  One-half cup of crushed ice,
  Three mint leaves,

and fill with carbonated water.

Use pulverized sugar to sweeten if desired.

CURRANT SLING

Place one box of currants in a saucepan and add three cups of water.  Bring to a boil, mashing with potato masher.  Cook for fifteen minutes and then strain.  Add two cups of sugar and bring to a boil.  Cook for five minutes and then cool.  Place one-half of the currant syrup in a tall glass and add

  One-half cup of crushed ice,
  One tablespoon of lemon juice,
  Six mint leaves,

and fill with carbonated water.

PINEAPPLEADE

Pare and grate one pineapple.  Place in a saucepan and add

  Two cups of sugar,
  Two cups of water.

Bring to a boil and then simmer slowly for fifteen minutes.  Cool and then add

  One pint of crushed ice,
  One cup of carbonated water,
  Juice of two lemons.

EGG LEMONADE

Place the yolk of an egg in a small bowl and add

  Three tablespoons of pulverized sugar,
  Two tablespoons of lemon juice,
  One-half cup of ice-cold water.

Beat to mix and then pour into tall thin glasses and add stiffly beaten white of egg, folding in carefully.  Add four tablespoons of crushed ice and fill the glass with carbonated water.  Orange juice may be used in place of the lemon juice.

MINT CUP

Place three sprigs of mint in a cup and add two tablespoons of sugar and crush.  Now add

  One drop of essence of peppermint,
  One drop of essence of cloves,
  One-half cup of crushed ice,

and fill with carbonated water.

GINGER ALE CUP

Place in a saucepan

  Juice of one lemon,
  Grated rind of one-quarter lemon,
  One cup of sugar.

Simmer slowly until the sugar melts into the syrup.  To use:  Place three tablespoons of this prepared syrup in a tall thin glass and add

  One-half cup of shaved ice,
  One sprig of mint,
  One-half cup of ginger ale,

and fill with carbonated water.

CREAM COFFEE SHAKE

After breakfast drain the left-over coffee into a pitcher and set aside.  To serve:  Place in a tall glass