ecessary quantity of cold water, and serve. Or
rub the sugar over the outside of the lemons to flavor it, and make it
into a syrup by adding sufficient boiling water to dissolve it. Extract
and strain the lemon juice, add the prepared syrup and the requisite
quantity of cold water, and serve.

MIXED LEMONADE.--A very pleasant, cooling summer drink is made from
the juice of six oranges and six lemons, with sugar to taste; add to
this some pounded ice and the juice of a small can of pineapple, and
lastly pour over the whole two quarts of water.

OATMEAL DRINK.--Boil one fourth of a pound of oatmeal in three
quarts of water for half an hour, then add one and one half
tablespoonfuls of sugar, strain and cool. It may be flavored with a
little lemon or raspberry syrup if desired; or the sugar may be omitted
and a quart of milk added. Cool on ice and serve.

ORANGEADE.--Pare very thin from one orange a few bits of the yellow
rind. Slice three well-peeled sour oranges, taking care to remove all
the white portion and all seeds. Add the yellow rind and a tablespoonful
of sugar; pour over all a quart of boiling water. Cover the dish, and
let it remain until the drink is cold. Or, if preferred, the juice of
the oranges may be extracted with a lemon drill and strained as for
lemonade.

PINEAPPLE BEVERAGE.--Pare and chop quite fine one fresh pineapple;
add a slice or two of lemon, and cover with three pints of boiling
water. Let it stand for two hours or more, stirring frequently; then
strain and add the juice of five lemons, and sugar or syrup to sweeten.

PINEAPPLE LEMONADE.--Lemonade made in the usual manner and flavored
with a few spoonfuls of canned pineapple juice, is excellent for
variety.

PINK LEMONADE.--Add to a pint of lemonade prepared in the usual
manner half a cup of fresh or canned strawberry, red raspberry, currant,
or cranberry juice. It gives a pretty color besides adding a pleasing
flavor.

SHERBET.--Mash a quart of red raspberries, currants, or
strawberries, add the juice of a lemon, and pour over all three pints of
cold water. Stir frequently, and let it stand for two or three hours.
Strain through a jelly bag, sweeten to taste, and serve.

TISANE.--This is a favorite French beverage, and is prepared by
chopping fine a cupful of dried fruits, such as prunes, figs, or
prunelles, and steeping for an hour in a quart of water, afterward
straining, sweetening to taste, and cooling on ice before using.