166 FKTJITS AND HOW TO USE THEM. 



Liemonade, No, 2.— Peel four lomons, over the peel of 

 one pour a pint of boiling water. Make a syrup of one cup- 

 ful of sugar and one cupful of water, boil it ten minute.?, 

 skim, and pour it over ttie infused lemon peel, squeeze in 

 the lemon juice and add more sugar and water as desired. 

 Cool on ice. 



liemonade, No. 3.— Slice four lemonsand two oranges, 

 and proceed according to lemonade No. I. Then add two 

 tablespoonfuls of crushed strawberries, raspberries or 

 cherries, and half a dozen slices of pine-apple. Let the 

 fruit stand for an hour, then strain. Use only one kind of 

 fruit with the lemons, if desired. 



Liemon Tea.— Into fresh steeped black tea drop thinly 

 sliced lemon, peel and all except the seeds, in the proportion 

 of one slice to t. small cupful of tea. With it sugar may be 

 used. This is the famous Russian tea concocted in 

 samovars, introduced into this country by travelers fresh 

 from Kussia. 



Lieinon Vinegar. —Fill a quart bottle or glass can 

 nearly full of cider vinegar, and into it drop the yellow 

 rinds of six lemons and the juice of two. In a short time 

 the vinegar may be used instead of pure lemon juice. A 

 tablespoonful in a glass of water, into which stir a piece of 

 soda as large as a pea, produces a glass of foaming lemon 

 soda. Use home-made fruit juice as the flavoring. 



Liemon Punch, No. 1.— Grate the yellow rinds of two 

 lemons and two oranges over two pounds of lump sugar, 

 and squeeze over it the juice of five lemons and two 

 oranges. Let it stand till the sugar is dissolved ; it will take 

 three or four hours. Beat and mash the sugar. Add the 

 stiff beaten whites of four eggi, mix thoroughly, and pour 

 over it two and one half pints of ice water. Serve in 

 tumblers. 



liemon Punch, No. 2.— Pare four large or five small 

 lemonsand peel off the white rind. Take the pulp without 

 the seeds, with the thin yellow peel and two teaspoonfuls 



