8 quarts water - a tin milk pail full.

3 pounds sugar - -6 or 7 cupfuls.

2 dozen lemons.

2 oranges.

8 or 10 whites of eggs.

Shaved or broken ice.

Grate the rinds of 8 or 10 of the lemons and oranges into a large bowl, using a tin grater, and take Jess or more, according to the size and degree of ripeness or greenness of the fruit. Scrape off the grated rind that adheres. Put a little sugar in the bowl and rub the zest and sugar together with the back of a spoon. Squeeze in the juice of all, add the sugar and some water and then the whites of eggs, and beat the mixture till the sugar is dissolved; put in water to make the specified amount and strain the lemonade into another vessel containing ice.

When to be served fill a glass three parts full, invert another on top, the rims close together, and shake up to make the foam.