Soda Lemonade No. 3

To the juice of three lemons add eight lumps of sugar. Stir until thoroughly dissolved, and pour into a pitcher over a piece of ice. Add two ice-cold bottles of club soda. Serve with slices of lemon, and fresh fruit. Sufficient for three people.

Egg Lemonade

Put in shaker one fresh egg, one tablespoonful of sugar and the juice of half a lemon and two or three pieces of ice. Shake well until the egg is well blended with the other ingredients. Strain and fill up glass with soda or Seltzer water.

Orgeat Lemonade

Mix the juice of half a lemon, one tablespoonful of powdered sugar, and one half wineglass of orgeat syrup. Shake well, pour into glass one third full of cracked ice, and fill up with cold water.

Pineapple Lemonade No. 1

One large pineapple grated, and the juice of four lemons, sweetened with a syrup made by-boiling two cups of sugar and two cups of water for five minutes. When cold, add one quart of water and serve with plenty of ice.

Pineapple Lemonade No. 2

Mix one half cup of pineapple juice, two table-spoonfuls of sugar, juice of one lemon, and one half cup of boiling water. When cool, add one cup of ice water, strain and serve.

Lemonade for 20 People

Mix the juice of one dozen lemons and one pound of sugar. Add one gallon of water, and stir until the sugar is dissolved. Serve very cold.

Utopia Lemonade

Rub the well-washed rinds of eight lemons over cubes of sugar until they have absorbed all the oil from them. Put them with enough more sugar to make two pounds into a large kettle and add the strained juice of one dozen lemons. Pour on one gallon of boiling water, and stir until the sugar is dissolved. Then strain through a jelly bag, and serve very cold. The beaten whites of four eggs will improve this lemonade.

Lemonade For 150 People

The juice of five dozen lemons, one dozen oranges sliced, and one can of pineapple, or a fresh pineapple grated, and six pounds of sugar. Mix well, and let stand until ready to serve. Then add six gallons of water, and ice. The sugar and some water may be boiled to a syrup, and when cool, added to the fruit and juices.

Bran Lemonade

Pour two cups of cold water over one fourth cup of bran and let stand over night. In the morning strain and add the juice of one lemon. Serve cold.

Flaxseed Lemonade

Pour one quart of boiling water over four tablespoonfuls of flaxseed, and let steep three hours. Then strain and add the juice of two lemons, with sugar to taste. More water may be added if it is too thick. This is excellent for colds.

Irish Moss Lemonade

Wash and pick over one fourth cup of Irish moss, and soak until soft in cold water. Drain, and cook in two cups of cold water in a double boiler until dissolved. Strain, and add the juice of one lemon, and one third cup of sugar. Serve hot or cold.

Irish Moss Lemonade With Figs

Wash and pick over one half cup of Irish moss and soak for a few minutes in a little cold water. Chop four figs very fine and cook in two cups of water to boiling point, then add the grated rind of one lemon, four tablespoonfuls of lemon juice, one half cup of sugar, and the moss. Cook until the moss is dissolved. Strain and cool.