The new practical housekeeping

Lemonade. — The method of making this universally popular and refreshing beverage varies according to the taste of individuals, some liking tne flavor of the rind, others not, and some preferring more, others less sugar. It will be well to remember that when the rind or peel is used the lemonade is spoiled by standing, the soaked rind givmg it a bitter taste, and to be good it must be served immediately after making. Instead of using cracked ice, many prefer to ^ half freeze lemonades, sherbets, and all drinks of the kind, serving in glasses as usual, and this is considered much the more elegant way. Or the same effect may be produced by pounding ice in a bag into fine particles and add to the lemonade, previously cooled on or with ice, just before serving. Or, if necessary to prepare hastily, crack the ice into small bits and place some m the bottom of each glass before filling, beside adding it to the Quantity of liquid. Always roll the lemons with the hand on the taole before using, as this breaks up the fibers and the juice can then be extracted more easily and thoroughly; and in making lemonade* always remove the seeds. The best way of securing the flavor of the rind is to rub the lemons with lumps of sugar, or if there are no lumps sprinkle some of the sugar on a plate and roll the lemons over it ; this extracts the oil of the rind, and the sugar used, which is now called the **zest," is added to that intended for sweetening. Some boil the peel in a little water and strain it for flavoring, or let it stand in water an hour or two. A very nice Every-day Lemonade is made as follows : Roll six lemons well, peel, cut in halves, and with the lemon squeezer squeeze the juice over two cups white sugar, add the pulp and let stand till the sugar dissolves, add one gallon water and iumps of ice, pour into pitcher and serve. Some add soda after the glasses Are filled, and stir rapidly for Sparkling Lemonade. If the flavor is liked Lemon squeezers add the zest from two or three of the lemons. Or, if wanted stronger, take the juice of one dozen lemons, three quarts water, and eight ounces sugar, or sweeten to taste ; partially freeze, or add pounded ice. For Lemon Frappee add the whipped whites of six eggs. Some use a half pint lemon juice to three pints water and one pint BUgar. Another excellent recipe requires one-half pound loaf sugar, three large or four small lemons, and a quart boiling water. Rub some of the sugar, in lumps, on two of the lemons until they have imbibed all the oil from them, and put with the remainder of the sugar into a jug ; add the lemon juice (but no seeds), and pour over the whole the quart of boiling water. When the sugar is dissolved, strain lemonade through a fine sieve or piece of muslin, and when cool it will be ready for use ; much improved by adding the wellbeaten white of an egg. Tutti Frutti Lemonade is made thus : 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 loai sugar in three pints water, skimming until it is clear. Pour these two mixtures together; add to juice of six oranges and twelve lemons, mix and strain through a jelly-bag until clear, and keep cool until wanted for use. If the beverage is to be kept several