Roll the lemons till soft; cut into halves, and with a lemon drill squeeze out sufficient juice to make one cupful; add to this one cupful of white sugar; as soon as the sugar dissolves, add about two quarts of water, and serve. For lemon frappé add the beaten whites of three eggs.
LEMONADE, NO. 2
For each quart desired, take the juice of three or four lemons, and the rind of one. Peel the rind very thin, getting just the yellow; place it in a pitcher with the juice of the lemons and from four to six tablespoonfuls of white sugar. Pour over enough hot water to make a quart in all; cover at once, and let stand until cold; or pour over a spoonful or two of boiling water to dissolve the sugar, and add the necessary quantity of cold water.
HOT LEMONADE
To the juice of each lemon add a cupful of boiling water, and sweeten to taste. Excellent for a cold.
ORANGEADE
Choose nice, juicy, ripe oranges, and make the same as Lemonade Nos. 1 and 2, only using less sugar. This will be found a much nicer drink than many imagine. Try it.
FRUIT JUICE LEMONADE
To a pint of lemonade prepared according to foregoing recipes, add a half cup of strawberry, raspberry, blackberry, or currant juice. This gives a nice color to the lemonade, besides improving its flavor.