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Lemons are not always to be procured, especially on a journey, and we have, therefore, much pleasure in drawing attention to the following useful directions for making portable lemonade : Excellent Portable-Lemonade.-Rasp with a quarter of a pound of sugar, the rind of a fine, juicy lemon ; reduce the sugar to powder, and pour on it the strained juice of the fruit ; press the mixture into a jar, and when wanted for use, dissolve a tablespoonful of it in a glass of water; it will keep a considerable time. If too sweet for the taste of the drinker, a very small portion of citric acid may be added when it is taken. Mock-Lemonade.-A cheap substitute for lemonade may be made as follows :-Tartaric acid, a quarter of an ounce ; sugar, six ounces ; essence of lemon, dropped on the sugar, about four or five drops ; boiling water, two pints. This, allowed to stand till cold, makes a wholesome, cooling, summer beverage, economical in its cost, but the flavor is not equal to that prepared from lemon-juice. Another Mock-Lemonade.- A mock-lemonade of superior flavor may be made by using the acid prepared from lemons, citric acid, according to the following receipt :-Citric acid, a quarter of an ounce ; essence of lemon, ten to twenty drops ; syrup, half a pint; boiling water, as much as may be required. This preparation is expensive, and is not equal to lemonade from fresh lemons, which should always be preferred when they can be obtained. Plain Orangeade.—Orangeade should be made in precisely a similar manner to lemonade, using China oranges instead of lemons ; but as there is less acid in this fruit, a much larger proportion of juice is required, and however prepared, this beverage is rather insipid, and is inferior to the following: Orange-Lemonade.-Take three China oranges, one large lemon, and two or three ounces of sugar ; rub off some of the peel on to the sugar, squeeze on the juice, and pour on two pints ofboiling water ; mix the whole, and strain. Imperial may be regarded as a sort of a mock-lemonade ; it forms a cheap, wholesome, cooling, summer beverage. Two receipts are added, the first being the better of the two. No. 1. Cream of tartar, half an ounce ; one lemon, cut in slices ; white sugar, half a pound; spring-water, three pints. Mix, and allow them to stand for an hour or two before use, as the cream of tartar dissolves but slowly. No. 2. Cream of tartar, a quarter of an ounce ; lemon-peel and sugar to suit the taste ; boiling water, two pints. Mix, and allow to stand until cold. Lemonade a la Soyer.-Put a quart of water in a stew-pan to boil, into which put two moist dried figs, each split in two; let it boil a quarter of an hour, then have ready the peel of a lemon, taken off rather thickly, and the half of the lemon cut in thin slices ; throw them into the stew-pan, and boil two minutes longer, then pour it into a jug, which cover closely with paper until cold, then pass it through a SUMMER BETERAGES. sieve, add a teaspoonful of honey, and it is ready for use. Lemonades.-Lemons furnish two important products for Orangeade a la Soyer - Proceed as for lemonade, but the formation of beverages, an acid juice, and an aromaticusing the whole of the orange, a little of the peel included, stomachic oil, contained in the rind. Lemon-juice is a sweetening with sugar-candy, and adding a teaspoonful of slightly turbid, very sour liquid, having a pleasant flavor arrow-root, mixed with a little cold water, which pour into when diluted . It contains a considerable quantity of gummy the boiling liquid at the same time you put in the orange. mucilage, which causes it to become mouldy on exposure to The arrow-root makes it very delicate. the air. It is capable of furnishing a large number of aciduSuperior Lemonade a la Soyer.-Take the peel of six lated drinks, which are exceedingly useful in allaying thirst, lemons, free from pith, cut it up in small pieces, and put it and are most valuable for their anti-scorbutic properties. with two cloves into a bottle containing half a pint of hot In making any kind of lemonade, the proportions given water, place the bottle in a stew-pan with boiling water, need not be adhered to, but the quantities ordered may be and let it stand by the side of a fire for one or two hours, increased, or lessened, to suit the taste. For a quart of taking care it does not boil ; then take half a pint of lemonlemonade, take six lemons and a quarter of a pound of juice, half a pint of syrup, if none, use plain syrup, or sugar, sugar; rub off part of the yellow rind of the lemons on to in like proportion, adding a few drops of orange-flower tke sugar, squeeze the juice on to the latter, and pour on water add the infusion of the rind, which has been prethe water boiling hot; mix the whole, and run through a viously made, and allowed to become cold, stir well together, flannel jelly-bag. and add two quarts of cold water.
Fish Rissoles.-Take some fish, either fresh or that has been cooked, shred it, and let it stew with some butter, covering it over until sufficiently done. Soak a French roll in milk, beat up the fish and this together in a mortar, with a little finely-chopped mushroom and three eggs ; season with salt and pepper. Mix all well up, bake in small cups, first buttered, and turn out. Serve with or without anchovy Bauce. Tomato-Omelette.-Six eggs, a wineglass of flour, four ripe tomatoes, pepper and salt to the taste, milk sufficient to mix the flour smoothly. Beat the eggs very light, stir in the mixed milk and flour, peel and chop the tomatoes, and add with the pepper and salt. Have a pan with some hot butter, pour in the mixture, and fry it. When done, it may be lapped half over or not, according to the fancy. Do not turn it. Potato Croquettes-a Sweet Dish.-Take some nicely-baked potatoes, scoop out the mealy part, and mash it thoroughly smooth; press it through a sieve, make it into a stiff paste with some cream, butter, orange-flower water, powdered loaf-sugar, and raw eggs, well beaten ; make it into croquettes by rolling portions in sifted bread-crumbs, and dipping them in white of egg, whipped to a snow; fry them in plenty of lard or fresh butter. Eggs au Beurre.-Well beat up four eggs ; put three tablespoonfuls of cream or milk, a little grated tongue, or beef, pepper and salt, and three ounces of butter into a stew-pan until quite hot, when add the eggs, stirring all the time until quite thick. Have ready a slice of bread toasted and well buttered, spread the mixture over it, and serve very hot. Eggs a la Solferino.-Boil some eggs hard, cut them in two, take out the yolks, and beat these up with a little parsley and salt, and replace into the whites, of which cut previously the under part a little, so as to make them stand in the dish, and serve up with a nice white sauce round them . Let them be quite hot when served. To Keep Pears.-Place the pears in some large earthenware pans, and cover them over, only leaving enough space to allow of the exhalations from the fruit to escape. The pans should be kept in a cool place, and as the pears begin to ripen, they may be brought into a warm room three or four days before they are wanted for dessert. Rancid Butter, boiled in water, with a portion of charcoal, (say a tenth part, ) will be entirely divested of its rancidity, and may be used for cooking purposes, although its fine flavor will not be restored for the table. To Make Good Vinegar.- One pint of strained honey and two gallons of soft water. Let it strain in a moderately warm place. In three weeks it will be excellent vinegar. Burned Sugar.- Put a little sugar on the fire, and a little water, and let it burn. Then add water and bottle it. It keeps any length of time. Used for browning gravy.
