The national course in home economics

To two cupfuls of orange juice and the juice of two lemons add enough water and sugar to taste good; strain and serve with shaved ice. Mrs. C. V. Waldron. IMPERIAL DRINK. Put one-half ounce of cream of tartar into a large pitcher which should be well heated first; add the sliced rind of a large lemon, onequarter of a pound of lump sugar and three pints of boiling water. Cover closely and let the pitcher stand near the fire for an hour. Stir the liquid often while hot and when quite cold and clear pour off from the sediment. P. B. M. COCOA SHELLS. These shells are very nutritious and free from the oil that both cocoa and chocolate contain. Take a heaping teacupful to a quart of boiling water. Boil them two hours. Scald milk as for coffee. If there is not time to boil shells long enough before breakfast, it is well to soak them over night and boil them in the same water in the morning. Amanda Johnson. LEMONADE. Lemonade should be made in the proportion of one lemon to each large goblet. Squeeze the lemons and take out any seeds. If you do not like the pulp strain the juice. Sweeten the drink well though that is a matter of taste. The pleasant tart taste should be preserved. Add water to the juice and when serving put cracked ice and a thin slice of lemon into each glass. E. J. C. MILK SHAKE. Fill a glass two-thirds full of milk; sweeten it to taste with any fruit syrup or with sugar and then flavor with vanilla or orange water. Fill up glass with cracked ice and shake together until well mixed. Etta Stillberger. BUTTERMILK. Buttermilk is an exceedingly wholesome drink, especially good for corpulent people and dyspeptics. If put into clean bottles and canned or sealed will keep for a long time. Minnie Mann. GRAPE BEVERAGE. Two pounds of grapes, three tablespoonfuls of sugar, one cupful of water. Squeeze the grapes in a coarse cloth, to extract the juice; add the sugar, and when dissolved, the water, let stand for a few minutes on ice. Serve in glasses with shaved ice. Add more sugar if the grapes are tart. Mrs. Minnie Maynard. GINGER LEMONADE. Take one-half cupful of currant jelly, one-half cupful of sugar, two teaspoonfuls of ginger; stir well together, put in a quart pitcher and fill with ice water. If one wants it sweeter or sourer more of the ingredients may be put in. It is a cooling drink and almost as good as lemonade, some preferring it. Mrs. C. R. Thompson. ICED BUTTERMILK. There is no healthier drink than buttermilk, but it must be fresh and rich to be good. It should be kept on ice and just before serving a little shaved ice put into each glass will improve it still more. C. I. Milton. A SUMMER DRINK. Take one quart of cold water, three and one-fourth pounds of white sugar, one teaspoonful of oil of lemon, one tablespoonful of flour beaten up with the whites of five eggs; mix together. Divide the syrup and add four ounces of carbonate of soda to one-half, which put in a bottle. Then add three ounces of tartaric acid to the other one-half of the syrup and bottle it also. When a cool drink is wanted take two pint tumblers and placing a tablespoonful of syrup (one from each bottle) in each tumbler; fill each one half full of fresh cold water. Then pour both into one tumbler and it is ready. Mrs. Jane Harding. EGG-NOG.