The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Flaxseed Lemonade

• 2 tablespoons whole flaxseed
• 1 qt. boiling water
• ¹⁄₄ cup lemon juice
• ¹⁄₂ cup sugar
• A little grated lemon rind

Pick over and wash the flaxseed in a strainer, put it into a cooker-pail and add the boiling water. When it boils put it into a cooker for from two to two and one-half hours. Strain it and add the sugar and lemon.