Q: If you choose the powdered option, you have it easy! Making powdered lemonade is a quick and simple process. Buy lemonade powder from the grocery store. Follow the instructions on the packaging to mix it with water. Mix it thoroughly until all the powder has dissolved. Taste the lemonade to see if it's too strong (add more water) or too weak (add more powder). When you're happy with your lemonade, you're ready to sell it! If you choose fresh lemonade, you have to do a little more work, but you'll have a delicious, healthier product. Start by gathering all your ingredients. The following will make about a gallon of lemonade: 8 lemons 2 cups of sugar 1 cup of hot water 1 gallon of cold water When you roll your lemons before squeezing them, they tend to release more juice. Put each lemon down on a table, then press the heel of your palm into it. Roll it back and forth against the surface until you feel it starting to lose its firmness. When you're finished rolling, cut each lemon in half. If you add your ice directly to the pitcher of lemonade, the ice will melt over the course of the day. You'll end up with watered down lemonade. Instead, refrigerate your lemonade before selling it. Just have a bag or cooler of ice by your lemonade stand so customers can add fresh ice to their drinks when they buy them. Once you have your lemonade base, you can make little adjustments to give your customers an option of different lemonade flavors. Make strawberry lemonade: chop 2 cups of strawberries and toss them with 1/2 cup of sugar. Let it sit at room temperature for about 45 minutes, then drain the "syrup" away from the berries. Add 1 tablespoon of syrup for each glass of lemonade. You can repeat those steps with any berry to make raspberry, blueberry, or whatever kind of lemonade you want! Put sliced watermelon in a blender, and mix the resulting water into your lemonade for watermelon lemonade. Be creative! Experiment with as many flavors as you can think of over the summer!
A: Make powdered lemonade. Make fresh-squeezed lemonade. Roll your lemons. Don't combine the lemonade and ice immediately. Serve more than one kind of lemonade.

Article: Add the flour in one amount and stir quickly. Beat for a minute or until it forms a smooth ball and leaves the side of the pan. Allow to cool, however do not seal with cling-film or cover the dough as it may sweat which can affect the end result. A food processor makes short work of the dough and makes a good quality pastry, however care must be taken that the dough does not climb under the blade attachment and leak, which it does quite often. The mix-master tends to give the best result, or handheld electric beaters. With a food processor this is about 1 minute worth of 5 second bursts, and a mix-master takes about 4 minutes. If making a savoury version, add 1/2 tsp of salt or flavouring powders such as 1/2 tsp ground dried mushrooms, or 30g of finely grated Parmesan cheese. Ensure that your oven has been heated to 220C / 428F. You can do this by checking the thermostat or with an oven thermometer You may use a plain or a star or fluted nozzle. It is best to fold the top third of the bag down forming a collar and then using a scraper or spatula to load the dough in, no more than 2/3rd the volume of the bag. Folding the collar leaves a clean top of the bag and when the folded collar is lifted up and the bag twisted closed, the filling does not come out the top. Squeeze by twisting the top of the bag further to increase pressure. Shake the bag gently to remove air pockets and then lift the collar up and twist to contain the paste. You can also make your own by using a heavy duty strength snap-lock bag and snipping the corner off one end. Line your tray with baking parchment and you are ready to go. The dough may rest reliably in the bag for up to half an hour. Pipe in your desired shape (see below sections for suggestions) and bake as follows.
Question: What is a summary of what this article is about?
Heat the butter and water together and bring to the boil. Place paste in a large bowl, mix-master, or food processor. Add the eggs and beat until smooth and thick. Gather the dough into a piping bag that has been fitted with a 1 & 1/2 cm or 2/3rd of an inch nozzle.

Q: A ratio is an expression used to compare two quantities. A simplified ratio can be taken as is, but if a ratio has not yet been simplified, you should do so to make the quantities easier to compare and understand. In order to simplify a ratio, you divide both terms (both sides of the ratio) by the same number. This process is equivalent to reducing a fraction. Example: 15:21{\displaystyle 15:21} Note that neither number in this example is a prime number. Since that is the case, you'll need to factor both numbers to determine whether or not the two terms have any identical factors that can cancel each other in the simplification process. A factor is a whole number (or expression) that can evenly divide into the term, leaving another whole number (or expression) as the quotient. Both terms in the ratio must share at least one factor (other than the number 1) or the ratio cannot be simplified. Before you can determine if the terms do share a factor, you must discover what the factors of each term are. Example: The number 15 has four factors: 1,3,5,15{\displaystyle 1,3,5,15} 151=15{\displaystyle {
rac {15}{1}}=15} 153=5{\displaystyle {
rac {15}{3}}=5} In a separate space, list all the factors of the ratio's second term. At this point do not consider the factors of the first term; focus only on factoring this second term. Example: The number 21 has four factors: 1, 3, 7, 21 211=21{\displaystyle {
rac {21}{1}}=21} 213=7{\displaystyle {
rac {21}{3}}=7} Look at the factors for both terms of the ratio. Circle, list, or otherwise identify any factors that appear in both lists. If the only shared factor is 1, then the ratio is already in its simplest form, and no further work needs to be done. If the two terms of the ratio have other shared factors, however, sort through them and identify the highest factor common to both lists. This number is the greatest common factor (GCF). Example: Both 15 and 21 share two common factors: 1 and 3 The GCF for the two terms of the original ratio is 3. Since both terms of the original ratio contain the GCF, you can divide each term by that number and come up with whole numbers as a result. Both terms must be divided by the GCF. Example: Both 15 and 21 are divided by 3. 153=5{\displaystyle {
rac {15}{3}}=5} 213=7{\displaystyle {
rac {21}{3}}=7} You are left with two new terms. The new ratio is equivalent in value to the original ratio, meaning that the terms in one ratio are in the same proportion as the terms in the other ratio. Note that the terms of the new ratio should not share any common factors between them (other than 1). If they do, the ratio is not yet in simplest form. Example: 5:7{\displaystyle 5:7} The point of all this is that the simplified ratio 5:7 is easier to work with than the original ratio 15:21.
A:
Look at the ratio. Factor the first term. Factor the second term. Find the greatest common factor. Divide both terms by the greatest common factor. Write down the new simplified ratio.