Wash and wipe a large sour apple and, without paring, cut it into thin slices. Put them in a bowl with one strip of lemon peel, add one cupful of boiling water, cover and set away to cool, strain when cold, sweeten and serve with cracked ice. Cranberries or rhubarb may be used in the same way.
EGG LEMONADE.
Beat the white of an egg to a stiff froth, mix with it the juice of a small lemon and one tablespoonful of sugar. Add one cupful of ice water and shake thoroughly.
ARROWROOT WATER.
Boil the thin rind of a fresh lemon in one quart of water. When boiling, pour over one tablespoonful of arrowroot previously mixed with a little cold water, stir well, sweeten to taste, and let it boil for five minutes; squeeze in the juice of one lemon.
BARLEY WATER.
One teaspoonful of pearl barley, one half lemon, one quart boiling water, sugar to taste. Wash the barley in cold water, add boiling water, juice of lemon, a bit of rind, let stand, covered, and warm for three hours.
EGG TEA.
Take the white of one egg and beat it to a stiff froth, beat the yolk into it with a scant tablespoonful of sugar, then pour in slowly (beating the mixture all the time) half a cupful of hot milk; flavor with grated nutmeg or vanilla to taste.