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(7) Rub Jib. of loaf sugar on the rind of a large Lemon, and pound it in a mortar ; put the sugar into a jar that will just contain it, and strain the juice of the Lemon over it. This preparation will keep for some considerable time. When wanted for drinking, dissolve 1 table-spoonful of it in a tumbler of cold water. A small quantity of citric acid added when taken will be found an improvement. (8) Cut off the thin rinds of six Lemons, put them in a bowl, pour over lqt. of boiling water, and leave for fully four hours; add the juice of the Lemons, together with fib. of loaf sugar, turn all into a saucepan, and simmer for an hour, skimming frequently. Add another quart of boiling water, mix in 1 teacupful of calf’s-foot jelly, strain through a jelly-bag, and use as desired. (9) Grate the rinds of two Lemons, and mix with them the strained juice of six Lemons, f pint of 32deg. syrup, and lqt. of clear cold water. Ice the Lemon, and in an hour’s time it will lie ready to use. (10) Grate the peels of six Lemons, pour lqt. of boiling water over, and let it stand from two hours to two-hoursand-a-half ; then add the strained juice of the Lemons, sweeten to taste with clarified sugar, strain through a jellybag, and it will be ready for use. Lemonade with Eggs. — Grate the rinds of ten Lemons and two oranges ; mix with them 1 breakfast-cupful of sugar, and rub the zest and sugar together with the back of a spoon ; squeeze the juice out of twenty-four Lemons and two oranges, strain it, and mix it with the grated peel, also 6 breakfast-cupfuls of sugar, the whites of eight eggs, and lqt. of water ; stir till the sugar has dissolved, then pour in 7qts. of water, and strain the lemonade into a large vessel containing ice. When serving, three-parts fill the glasses, put an empty one on the top of each, the rims close together, and give the lemonade a good shaking to make it foam. A capital drink for a party. Lemonade with Flax-Seed.— Put 4 table-spoonfuls of whole flax-seed in a jug, pour over lqt. of boiling water, and let it steep for three hours. Squeeze in the juice of two Lemons, sweeten to taste, strain, add a little more cold water if too thick, and serve. Lemons — continued. Lemonade Liqueur. — Prepared as for Liqueur des Eveques (see Cordials and Liqueurs), with one lib. of finely-chopped Lemon-peel, 2oz. of ground cinnamon, Joz. of ground nutmeg, and 94qts. of spirits of wine. Then add 7qts. of water, and after straining mix in 4qts. of capillaire, a little pale yellow colouring, and 15 drops of oil of Lemons mixed with a little of the plain spirits, and all filtered together. Lemonade Powder. — Put 14lb. of loaf sugar into a mortar, drop Joz. of essence of Lemons in it, pound it to powder, and work in loz. of citric acid in crystals. Bottle and keep in a cool place. A teaspoonful in a tumblerful of water is sufficient. Lemonade Pudding. — Take 1 pint of lemonade made of Lemon-juice, sugar, and water, and a flavouring of the peel, add to it the strained juice of a Seville orange, stir it in well, and then put into the lemonade one or two French rolls, and let them steep in it till thoroughly soaked. Lay them on a dish, taking care not to break them, stick blanched almonds all over them, pour over some thin red-currant jelly, and serve.