MlSCELLAJfEOOS. U1 



of best green tea, and steep in one pint of boiling water ten 

 minutes, taking care not to let it boil. Strain it and add a 

 pound of sugar, over which has been squeezed the juice of 

 two more lemons. Pour over another pint of boiling 

 water and serve hot. Dilute according to taste. 



Liemon Tincture. — Pare the yellow rind very thin 

 when lemons are used, and drop into a jar half filled with 

 grape juice. Seal at oncf. 



liemon Wbey. — Boil as much milk as is required, squeeze 

 a lemon, and add as much of the juice to the milk as '.vill 

 make it clear. Mix with hot water, and sweeten to taste. 



Liemon Water.— Cut a fresh lemon into very thin slices, 

 put them in a pitcher, and pour on one pint of boiling 

 water. Let it stand till cold, sweeten to td,ste, and use. 



Milk Lemonade to keep a day or two.— Pare 



twenty- four large fresh lemons as thin as T)ossible; put 

 eight of the rinds into three quarts of hot but not boiling 

 water, and let it stand three hours. Rub fine sugar on 

 the rind of the others, to absorb the essence. Put it in a 

 china bowl, and'squeeze the juice from the lemons over it, 

 after which add a pound and a half of fine sugar. Now put 

 the water to the above, and add three quarts of boiling 

 milk. Mix and pour through a jelly-bag. Use the day 

 after made. 



Lemon Syrup.— To every pint of the juice of sound 

 fresh lemons, take one pound and one quarter of sugar. 

 Heat it, skim, and seal in glass jars. 



Orangeade, No. 1.— Squeeze three oranges upon three 

 tablespoonfuls of sugar, add a dash of lemon juice, and fill 

 with a pint of water. Orange syrup may be boiled and 

 canned idr a summer drink precisely like lemon syrup. 



Orangeade, No. 3.— On a heaping pint of sugar pour 

 a half pint of water and the beaten whites of two eggs. 



