Two tablespoons of sugar,
  Two tablespoons of cream,
  One-half cup of cold coffee,
  Four tablespoons of crushed ice.

Stir to mix and then fill with carbonated water and place one tablespoon of marshmallow whip on top.

RASPBERRY PUNCH

Place one box of raspberries in a saucepan and add

  One-half cup of water,
  One and one-half cups of sugar.

Bring to a boil and cook slowly until the fruit is soft.  Rub through a fine sieve and add one-half cup of maraschino cherries, cut into tiny bits, and the liquid from the bottle of cherries.

To use:  Place one-half cup of the prepared raspberry syrup in a tall thin glass and add

  One tablespoon of lemon juice,
  One-half cup of crushed ice.

Fill with carbonated water.

PEACH CUP

Place one quart of peeled and sliced peaches in a saucepan and add

  One pound of sugar,
  One cup of water.

Cook until the fruit is soft and then rub through a fine sieve and add juice of one lemon.

To use:  Place one-half cup of the peach mixture in a glass and add

  Two tablespoons of cream,
  One-half cup of crushed ice,

and fill with carbonated water.

A box of straws to use in serving these iced drinks makes them doubly attractive.

HOW TO PREPARE ICE CREAM

Prepare the mixture for freezing early in the morning, while working in the kitchen, and then when it is cool place in the ice box to be thoroughly chilled until needed.  Scald and cool the can and then place in the refrigerator.  When ready to prepare the cream for freezing, place the ice in a bag and with a wooden mallet pound it fine.  Now pour the prepared mixture into the cold can and place the dasher in position.  Place the can in the freezer and adjust the turning crank, and give a few turns of the handle to see that everything is working easily.  Now use a pint bowl for measuring and pour in three measures of ice, then one of salt.  Repeat this until the ice and salt are above the mixture inside the can.  It is necessary to be accurate if you wish to obtain good results.

Haphazard measuring only means failure.  Turn the freezer until it begins to become difficult to turn, then remove the dasher, using a wooden spoon to scrape and pack.  You must work quickly, as it is important not to keep the can open any longer than necessary.  Place n cork in the opening in the lid of the can and cover the top of can with a piece of wax paper, then put on the lid.

Now drain off all the water.  Repack, using four parts of ice to one part salt.  Cover closely and set aside for one and one-half hours to ripen.

If all preparations are made earlier in the day, it will take about one-half hour to put together the mixture and make the cream.