JELLY LEMONADE

Pare the yellow rind thinly from two oranges and six lemons and steep it four hours in a quart of hot water. Boil a pound and a half of loaf sugar in three pints of water, skimming it until it is clear. Pour these two mixtures together. Add to them the juice of six oranges and twelve lemons, mix and strain through a jelly-bag until clear. Keep cool until wanted for use. If the beverage is to be kept several days, it should be put in clean glass bottles and corked tightly. If for a small party, half of the quantity will be sufficient.