Strawberry Lemonade or Punch

Drain the juice from a pint of canned or preserved strawberries. Add the juice of 6 lemons, 2 quarts of water, and as much sugar syrup as is needed to sweeten to taste. To make the syrup, boil together a quart of water and a pint of sugar 20 minutes. The color may be accentuated by using a little pink vegetable color-paste. If the strawberry juice be not at hand, use the juice of 6 oranges and three lemons, 2 quarts of water, and syrup as before. Then tint to the desired shade with rose-colored vegetable color-paste. In the recipe containing strawberry juice more water may be needed, if the juice from the preserved rather than canned strawberries be used. An ordinary lemonade may be tinted pink. The beverage will, however, be
more satisfactory if syrup rather than sugar be used for sweetening.