Pour a quart of boiling water upon four teaspoonfuls of good tea. Cover, and leave it for five minutes. Strain off, and cool. Half-fill the punch-bowl with cracked ice, add a cupful of granulated sugar and the strained juice of four lemons. Pour the tea over these, and, as it goes to table, add a pint bottle of Apollinaris water. Strew a handful of mint sprays on the surface, and serve at once.
Strawberry punch
Pour two cupfuls of strained fresh strawberry juice upon a cupful (heaping) of granulated sugar. Stir until the sugar is dissolved. Add the juice of a lemon, and four cupfuls of cold water. Let it get very cold upon the ice; stir well and put into a punch-bowl. Just before serving, add a tablespoonful of maraschino, and half a cupful of fine, whole strawberries.
Cherry wine
Stem and wash ripe, sweet cherries, and with a wooden mallet crush to a pulp. Press out all the juice and to each quart of it, add a half-pound of granulated sugar and a cupful of water. Stir thoroughly, pour into a crock; cover this closely with a thickness of cheese-cloth, and let the wine ferment for a month. When the fermentation has ceased rack off and bottle.
Lemonade, or plain sherbet
Roll, peel carefully and slice thin six lemons. Put into a pitcher or bowl with alternate layers of granulated sugar, two teaspoonfuls for each lemon. Leave on the ice until you are ready to serve; then add a quart of iced water and a great lump of ice.
Lively lemonade
Make as directed in preceding recipe, but pour in at the last, a quart of chilled Apollinaris, instead of the iced water.