Cherry Punch - cooking recipe

Ingredients

2 boxes cherry gelatin
4 c. boiling water
2 c. sugar
1 qt. chilled pineapple juice
1 qt. orange juice
1 qt. ginger ale

Preparation

Be careful in your selection.
Do not choose too young and take only such as have been reared in good moral atmosphere.
Some insist in keeping them in a pickle.
Others are constantly getting them in hot water.
This only makes them more sour, hard and bitter.
Even poor varieties may be made sweet, tender and good by garnishing them with patience, well sweetened with smiles and flavored with kisses to taste.
Then wrap them well in a mantle of charity.
Keep warm with a steady fire of domestic devotion and serve with peaches and cream.
When thus prepared, they will keep for years.