Lemonade

Grate the yellow rind from the lemon. Boll the lemons until soft, peel off the bitter white rind, cut in two and squeeze in a lemon-squeezer. Drop the pulp and grated rind into the pitcher with the juice. One large lemon or two small ones, will make 4 glasses of lemonade. Stir 3 or 4 tablespoonfuls of sugar with the juice. Then pour in 4 glasses of water. Stir all together and set aside for half an hour on ice, if possible, if not, set in a cool place. It is nicer strained before serving, and to add still more to its appearance, a slice of fresh lemon may be put in each Class.

Portable Lemonade

1 ounce of tartaric or citric acid. ½ pound finely powdered loaf-sugar. 20 drops of essence of lemon.

Powder the acid and mix thoroughly with the sugar; 2 or 8 teaspoonfuls of this in a glass of water makes a very pleasant lemonade. For another method see hints for cake making.

Orangeade

Shred the peel of 4 oranges very fine, boil ten minutes in 1 quart of water to which add ½ pound of sugar. When cold mix ½ pint of orange juice, to which the juice of 1 lemon has been added, with the syrup. Strain through muslin, and the orangeade will be ready to serve. More or less sugar may be used according as the fruit is sweet or otherwise. If the beverage is required for children less juice can be used.

Strawberry Sherbet

1½ quarts of berries. 1 large lemon. 8 pints of water.

2 teaspoonfuls orange-water. ¾ pound sugar.

Crush the berries into a bowl, squeeze in the lemon juice. Pour the water over this and let stand several hours. Strain, add the sugar and cool on ice before serving.

Boston Cream Nectar

5 quarts of water boiled with 4 pounds of granulated sugar. Let it boil briskly. When cool add 4 ounces of tartaric acid, and 2 tablespoonfuls of essence of lemon. When perfectly cool stir in the whites of 6 eggs beaten to a stiff froth and bottle the mixture for use. 3 tablespoonfuls of the cream are sufficient for a glass of water. Add a pinch of bi-carbonate of soda to each glass to make it foam. Put the soda in the water first. Drink at once.

Summer Chocolate

Grind up chocolate perfectly fine. Add to it an equal amount of powdered white sugar and some pure cream, when it is ready for use with the addition of ice-water. Put a portion of this in glasses and fill up with water.