The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-06-28

left out. While every one believes
that she knows just how to make lem
onade, there is quito apt to be too
much guesswork to make the result
always certain and always satisfac-
tory. Two lemons will usually make
three glasses of lemonade. Here is
tested recipe that can be relied on:
Select perfectly sound thin-skinned
lemons ifNyOu are allowed any choice
in the matter Chip off the thin outer
yellow skin of six lemons and steep
for ten minutes in II syrup made by
dissolving two pounds of sugar In one
quart of water. Meantime squeeze
the juice from the lemons, strain and
add to a quart of cold water. When
the syrup and peel have simmered the
ten minutes, pour In the juice and
cold water and beat thoroughly to-
gether. Leave the chips of peel float
ing in the mixture. Put the lemonade
on the ice to become thoroughly
chilled Serve in thin glasses with a
tablespoonful of crushed ice in each
glass If the lemonade Is especially
for the delectation of children it may
be metamorphosed into circus lemon
ade by the addition of little of the
pink colOring powder that comes in
the packages of geatine or II little
currant or raspberry juice.
A fruit temperance cup that ''cheers
hut not incbriates'' is made after this
formula: Cut the yellow rind from
four lemons, taking care to get none
of the bitter white. Put the rinds in
a large earthen bowl and squeeze the
juice from dozen lemons over them.
Add two pounds of granulated sugar.
cover and let 1t stand in II cool place
over night. Into another bowl put Il
quart of mixed small fruits, such as
Strawberries, raspberIies and cherries,
and one pineapple, peeled and shred
ded. Cover with sugar and stand
aside over night, In the morning,
crush the fruits thoroughly and strain
the liquid into the lemon syrup. Add
one pint freshly made cold tea and
put the mixture on Ice or I'm II cold
place for several hours. When ready
to serve add two quarts of iced water,
or charged water If preferred, and
pour into the punch bowl.
An old-fashioned but delicious hot
weather beverage Is made of one pint
of red currant juice to half pint of
black raspberry juice, stem the cur
rants and heat with the berries until
the juice flows freely. Strain through
a flannel bag ana add the juice to IL
syrup made by boiling together Il
pound ard II half of sugar and pint
and a half of water, If the currants
are unsuually tart. little more su'
gar may be required. Set away to cool.
When ready To serve, pour i'm glasses
with a tablespoonful or crushed Ice in
each tumbler. A tiny grating OF nut
meg on the top OF each glass is con-
sidered AN Improvement by those who
like the taste of that special spice.
A lawn fcte Is always In order on
Independence Day, II may be simply
a family affair, a neighborhood gath
ering Il patriotic demonstration on
the part of school or church, or for
the purpose of raising money for some
patriotic object.
If the skies be fair. IL Is sure TO he n
success. No one feels like settling
down to routine work, sewing, can
ming, sweeping and the like on the
Fourth of July: so why not fare forth
Ia take our pleasures i'm the open?
When supper Is to be served ON the
lawn, provide one large table for
buffet, and enough small ones to ae-