The Myrtle Reed Cook Book

by Myrtle Reed

LEMONADE

Select perfect lemons and roll until soft. Extract the juice, using a glass lemon squeezer, and rejecting the seeds and pulp. Rub cut loaf sugar over the peel of the lemon to extract the oil, and add to the lemon-juice. Fill a glass pitcher one third full of broken ice, pour the lemon-juice upon the ice, and add granulated sugar and water to taste.