PORTABLE LEMONADE

Press your hand on the lemon and roll it back and forth briskly on the table to make it squeeze more easily, then press the juice into a bowl or tumbler — never use tin — strain out all the seeds, as they give a bad taste. Remove all the pulp from the peels and boil in water, a pint for a dozen pulps, to remove the acid. A few minutes boiling is enough ; then strain the water with the juice of the lemons ; put a pound of white sugar to a pint of the juice, boil ten minutes, bottle it, and your lemonade is ready. Put a teaspoonful or two of this syrup to a glass of water.