Lemonade.

1 lemon.

1 tbsp. sugar.

11/2 c. boiling water.

Remove the peel in very thin parings, put them into a bowl, add the boiling water, and let it stand 10 m.. covered. Add the lemon juice and sugar, and when cold strain it, and add ice if liked.

Apple Water.

1 apple. 1 c. boiling water.

1 tbsp. sugar. 1 strip lemon peel.

Wipe a large, sour apple, and cut it, without paring, into thin slices. Put them into a bowl with the lemon peel and boiling water; cover it, and let it stand till cold. Add the sugar and when dissolved strain it.

Rhubarb Water.

1 small stalk rhubarb. 1 c. boiling water.

1 strip lemon peel. 1 tbsp. sugar.

Wipe the rhubarb, cut into pieces an inch long. Add lemon peel and boiling water. Let it stand till cold. Add sugar, and when dissolved strain it.

Irish Moss Jelly.

1/2 c. Irish moss.

4 figs.

1 pt. boiling water.

1 lemon or orange. 1/3 c. sugar.

Soak, pick over, and wash the moss. Put it into the boiling water, add the figs and the thin rind of the lemon. Simmer until the moss is dissolved. Add the lemon juice and sugar, and strain into a cold, wet mould.

Milk Porridge.

2 doz. raisins, quartered. 2 c. milk.

1 tbsp. flour. 1 ssp. salt.

Boil the raisins in a little water 20 m. Let the water boil away, and add the milk. When boiling, add the flour rubbed to a thin paste with a little cold milk. Boil 8 or 10 m. Season with salt, and strain before serving.

Oatmeal Gruel.

Pound 1/2 c. of coarse oatmeal till it is mealy. Put it in a tumbler with cold water. Stir well, let it settle, then pour off the mealy water into a saucepan. Fill again and pour off the water, and again repeat this, being careful each time not to disturb the sediment in the bottom of the tumbler. Then boil the water 20 m., stirring often. Add 1 ssp. salt. If too thick add a little cream or milk. Strain, and serve hot.

To Prepare an Orange for an Invalid.

Pare (not peel) around the orange, cutting in deep enough to cut off the inner white membrane. Cut near the membrane of one of the sections straight in to the core; cut in again on the opposite edge. Slip the knife under and scoop out the pulp, but leave the membrane on the core. Lay the membrane back under the left thumb, and cut in the same way into the next section. When all the pulp is removed the membrane should be left on the core. The pulp and juice are more delicious when taken out in this way than when squeezed out. Remove all the seeds, sweeten to taste, and serve with chipped ice, if desired.

To Chip Ice.

With a thimble on your finger press a large needle into a piece of ice, and chip it off into bits as large as a pea. Mix it with an equal quantity of acid jelly or fruit juice.

Tea.

1 tsp. tea. 1 c. freshly boiling water.

Steep 5 m. in an earthen teapot.

Cocoa Shells.

1/2 c. shells. 1 pt. freshly boiling water.

Boil 20 m.

Questions on Lesson VIII.