d stir in lightly the stiffly beaten white of the
egg. Serve at once.

EGG LEMONADE.--Beat the white of an egg to a stiff froth, then mix
with it the juice of a small lemon, and one tablespoonful of sugar. Add
a half pint of cold water. Or, beat together with an egg beater a
tablespoonful of lemon juice, a teaspoonful of sugar, the white of an
egg and a cup of cold water, until thoroughly mingled, then serve at
once.

FLAXSEED TEA.--Take an ounce of whole flaxseed, half an ounce of
crushed licorice root, an ounce of refined sugar, and four
tablespoonfuls of lemon juice. Pour a quart of boiling water over them;
keep near the fire for four hours, and then strain off the liquid. The
flaxseed should not be crushed, as the mucilage is in the outer part of
the kernel, and if braised, the boiling water will extract the oil of
the seed, and render the decoction nauseous. Make fresh daily.

GUM ARABIC WATER.--Pour a pint of boiling water over an ounce of
clean gum arabic. When dissolved, add the juice of one lemon and a
teaspoonful of sugar, and strain.

HOT WATER.--Put good, fresh water into a perfectly clean
granite-ware kettle, already warmed; let it come to a boil very quickly,
and use at once. Do not leave it to simmer until it has become insipid
through the loss of the air which it contains.

HOT LEMONADE.--Put in a glass a thin slice of lemon and the juice
of half a small lemon, being careful to remove all seeds; mix with it
one dessertspoonful of white sugar, and fill the glass with boiling
water. Or, remove the peel of a lemon in very thin parings, turn one
pint of boiling water over them, letting it stand for a few moments
covered. Remove the peel, add the juice of a lemon and one tablespoonful
of sugar, and serve.

IRISH MOSS LEMONADE.--Soak one fourth of a cup of Irish moss in
cold water until it begins to soften; then work it free from sand and
tiny shells likely to be on it, and thoroughly wash. Put it in a
granite-ware basin, and pour over it two cups of boiling water. Leave on
the back of the range where it will keep hot, but not boil, for half an
hour; strain, add the juice of one lemon, and sugar to taste. Drink hot
or cold, as preferred.

ORANGEADE.--Rub lightly two ounces of lump sugar on the rind of two
nice, fresh oranges, to extract the flavor; put this sugar into a
pitcher, to which add the juice expressed from the oranges, and that
from one lemon. Pour over all one pint of cold water, stir thoro