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Show ALWAYS - READY LEMONADE. NOTE. This recipe has been trjed at the home of "Yc Editor" who can from experience highly recommend it. There is nothing more refreshing on a hot day thani a long drink of cool lemonade, but, however anxious the hostess srjay be to serve this beverage, bever-age, it is Lomctimcs impossible to do so owing to the .lack of necessary in-, grcdicnts. In fact, it is for just this reason that the sirup that may be prepared pre-pared by the following recipe is one o! the grjeatest of household conveniences. conven-iences. It is delicious, but what is still more important it -enables one to procure a supply of lemonade literally at a moment's notice, says the May Delineator. Extract th-c juice from a dozen large lemons; grate the rind of six of the lemons', and add it to the juice. Let the mixture stand for twelve hours or ovicr night. In the morning make a thick sirup of granulated granu-lated sugar and water using about six pounds of the sugar, and just as littles water as possible, as the sirup must be both thick and smooth. When it has cooled, strain the lemon juice into it; bottle in glass, being certain that the tops arc secure and air-tight. In making lemonade with this sirup, place a little crushed ice in the bottom of a tall glass; add one or two tcaspoonfuls of the sirup, according ac-cording to taste, and fill with either carbonated or plain water. This sirup may also be used successfully suc-cessfully in making cakes, pies, puddings, pud-dings, costardb, etc., being a most economical method of utilizing lemons, lem-ons, as it enables the -cook to obtain absolutely the full value of both sugar., sug-ar., and fruit. Surely thi9 is a fact worthy cf consideration by ,thc economical eco-nomical housewife. t . ' ' |