The household (of the Detroit free press)

eggs and bottle for use. When wanted put about three teaspoonfuls in a glass and fill part full of cold water and take on the point of a knife or spoon a little soda, stir and drink quickly while foaming. It is harmless and pleasant and good for fever. POCKET LEMONADE. Lemon sugar is made of tartaric acid, lemon oil and powdered sugar, in proportion to suit the taste. This is the much-talked-of " pocket lemonade." Persons traveling will find it greatly to their advantage and comfort to have a bottle of this in their lunch-basket. PICNIC LEMONADE. Roll the fruit in granulated sugar that is spread upon a marble or other hard surface, then squeeze them over the sugar and remove their seeds. The juice, thus obtained, may be bottled for the journey and added to water at pleasure. If ice must be carried, select a clear, solid piece and wrap it in a heavy flannel. Carry an ice-pick with it, so that it may be broken up when needed, with as little waste as possible. GINGER LEMONADE. Take half a cup of vinegar, one cup of sugar, two teaspoonfuls ginger ; stir well together, put in a quart pitcher and fill with ice-water. If one wants it sweeter or sourer than these quantities will make it, more of the needed ingredients may be put in. It is a cooling drink and almost as good as lemonade, some preferring it. JELLY LEMONADE. Pare the yellow rind thinly from two oranges and six lemons and steep it four hours in a quart of hot water. Boil a pound and a half of loaf sugar in three pints of water, skimming it until it is clear. Pour these two mixtures together. Add to them the juice of six oranges and twelve lemons, mix and strain through a jelly-bag until clear. Keep cool until wanted for use. If the beverage is to be kept several days, it should be put in clean glass bottles and corked tightly. If for a small party, half of the quantity will be sufficient. EFFERVESCENT LEMONADE POWDERS. Pound and mix together one-half pound loaf sugar, one ounce carbonate of soda and three drops oil of lemon ; divide the mixture in sixteen parts and wrap in white paper ; then take one ounce of tartaric acid, divide in sixteen parts, wrapping them in blue paper. Dissolve one of each kind in half a glass of water, mix and drink while effervescing. EFFERVESCING LEMONADE. Take the juice of one lemon, one-half pint of cold water, one dessert-spoonful of pounded sugar, one-half small teaspoonful of carbonate of soda. Squeeze the juice from the lemon, strain and add it to the water, and sweeten the. whole with the sugar. When well mixed, put in the soda, stir well and drink while the mixture is in an effervescing state. PORTABLE LEMONADE. Press your hand on the lemon and roll it back and forth briskly on the table to make it squeeze more easily, then press the juice into a bowl or tumbler — never use tin — strain out all the seeds, as they give a bad taste. Remove all the pulp from the peels and boil in water, a pint for a dozen pulps, to remove the acid. A few minutes boiling is enough ; then strain the water with the juice of the lemons ; put a pound of white sugar to a pint of the juice, boil ten minutes, bottle it, and your lemonade is ready. Put a teaspoonful or two of this syrup to a glass of water. MILK LEMONADE.