_Ingredients._—The rind of two lemons, the juice of 3 large or 4 small
ones, ½ lb. of loaf sugar, 1 quart of boiling water. _Mode._—Rub some
of the sugar, in lumps, on 2 of the lemons until they have imbibed all
the oil from them, and put it with the remainder of the sugar into a
jug; add the lemon-juice (but no pips), and pour over the whole a quart
of boiling water. When the sugar is dissolved, strain the lemonade
through a fine sieve or piece of muslin, and, when cool, it will be
ready for use. The lemonade will be much improved by having the white
of an egg beaten up in it; a little sherry mixed with it, also, makes
this beverage much nicer. _Average cost_, 6_d._ per quart.
LEMONADE, Nourishing.
_Ingredients._—1½ pint of boiling water, the juice of 4 lemons, the
rinds of 2, ½ pint of sherry, 4 eggs, 6 oz. of loaf sugar. _Mode._—Pare
off the lemon-rind thinly, put it into a jug with the sugar, and pour
over the boiling water. Let it cool, then strain it; add the wine,
lemon-juice, and eggs, previously well beaten, and also strained, and
the beverage will be ready for use. If thought desirable, the quantity
of sherry and water could be lessened, and milk substituted for them.
To obtain the flavour of the lemon-rind properly, a few lumps of the
sugar should be rubbed over it, until some of the yellow is absorbed.
_Time._—Altogether 1 hour to make it. _Average cost_, 1_s._ 8_d._
_Sufficient_ to make 2½ pints of lemonade. _Seasonable_, at any time.