The new practical housekeeping

days, it should be put into clean glass bottles and corked tightly. If for a small party, half the quantity will be sufficient. The juice of oranges improves any lemonade. When a lemon squeezer is not at hand slice the lemons thinly into a crock or pitcher over the sugar, let stand a few minutes and pound with the potato masher to extract the juice, add the water ana strain. If it is thought that the slices of lemon add to the appearance of lemonade, cut one lemon in very thin slices for the purpose, sprinkling sugar over them, and add last, or put a slice or two in each glass. Orangeade is made same as lemonade, substituting oranges and using a little less sugar. Effervescing Lemonade. — ^Work into one pound granulated sugar thirty-three drops oil of lemon, and sift through hair sieve ; sift into this two and a half ounces tartaric acid and then two and a half, ounces carbonate of soda. Keep the compound air-tight and perfectly dry. . Use by stirring two teaspoons of it into a glass of ice-water, feuy the materials of reliable druggist, and keep in tightly corked bottles. Egg Lemonade. — This recipe makes fifty glasses. Eight quarts water, three pounds sugar (six or seven cups), two dozen lemons, two oranges, whites of eight or ten eggs ; grate the rinds of eight or ten lemons and the oranges into a large bowl, using a tin grater, and take less or more accordmg to the size and degree of ripeness of the fruit. Put a little sugar in the bowl and rub together with the back of a spoon. Squeeze in the juice of all, add the sugar and some water, and then the frothed whites of eggs and beat the mixture until the sugar is dissolved. Put in remainder of water, strain into a vessel containing a quantity of cracked ice, and when served fiH a glass three parts full, invert another on top, the rims close together, and shake up to make the foam. Use half or quarter of the recipe if this quantity is too large. Hot Lemonade. — ^To six lemons allow three-quarters pound lump sugar and a pint boiling water ; rub the lemons with some of the sugar, peel them very thin, strain the juice, put it with the sugar into a jug or pitcher and pour over it four pints boiling water ; cover the jug well with a cloth to keep in the steam and drink hot. Or, take the juice of one lemon for one glass and sweeten to taste. Excellent for a cold Milk Lemxmade. — Loaf sugar, one and a half pounds, dissolved in a (][uart boiling water, with hall a pint lemon juice and one and % half pints milk. Picnic Lemonade. — Roll the lemons ; peel, ana squeeze the juice into a bowl or tumbler — never use tin — ^and strain-out seeds, as they give a bad taste. Boil the pulp in water, a pint to a dozen pulps, to remove the acid. A few minutes' boiling is enough. Strain the DRINFS. 193 water into the juice of the lemons ; take a pound white sugar to a pint -liquid, boil ten minutes, bottle, and it is ready for use. Put a teaspoon or two of this syrup to a glass of water. Or, roll the fruit in a little granulated sugar spread upon a marble or other hard surface to obtain the zest, squeeze the lemons into a bowl, remove seeds and add sugar and zest. Bottle and add a teaspoon or two to water as wanted.