No. 3.

Two ounces of cream of tartar, four ounces of sugar, six quarts of
boiling water, poured upon it, the juice and peel of a lemon; to be kept
close till cold.

_Lemonade._ No. 1.

To two quarts of water take one dozen lemons; pare four or six of them
very thin, add the juice to the water, and sweeten to your taste with
double-refined sugar. Boil a quart of milk and put into it; cover and
let it stand all night, and strain it through a jelly-bag till it runs
clear. Leave the lemon-pips to go into the bag with the other
ingredients.

_Lemonade._ No. 2.

The peel of five lemons and two Seville oranges pared very thin, so that
none of the white is left with it; put them in a basin, with eight
ounces of sugar and a quart of boiling water. Let it stand all night,
and in the morning squeeze the juice to the peels, and pick out the
seeds; then put to it a quarter of a pint of white wine; stir all well
together; add half a pint of boiling milk, and pour it on, holding it up
high. Let it stand half an hour without touching it; then run it through
a jelly-bag.

_Lemonade._ No. 3.

Three quarts of spring water, the juice of seven lemons peeled very
thin, the whites of four eggs well beaten, with as much loaf-sugar as
you please: boil all together about half an hour with half the
lemon-peel. Pour it through a jelly-bag till clear. The peel of one
Seville orange gives it an agreeable colour.

_Clarified Lemonade._

Pare the rind of three lemons as thin as you can; put them into a jug,
with the juice of six lemons, half a pound of sugar, half a pint of rich
white wine, and a quart of boiling water. Let it stand all night. In the
morning, add half a pint of boiling milk: then run it through a
jelly-bag till quite clear.

_Milk Lemonade._

Squeeze the juice of six lemons and two Seville oranges into a pan, and
pour over it a quart of boiling milk. Put into another pan the peel of
two lemons and one Seville orange, with a pound of sugar; add a pint of
boiling water; let it stand a sufficient time to dissolve the sugar;
then mix it with the milk, and strain it through a fine jelly-bag. It
should be made one day and strained off the next.

_Transparent Lemonade._

Take one pound and a half of pounded sugar of the finest quality, and
the juice of six lemons and six oranges, over which pour two quarts of
boiling water; let it stand twelve hours till cool. Pour on the liquor a
quart of boiling milk, and le