EGG LEMONADE.—­Beat the white of an egg to a stiff froth, then mix with it the juice of a small lemon, and one tablespoonful of sugar.  Add a half pint of cold water.  Or, beat together with an egg beater a tablespoonful of lemon juice, a teaspoonful of sugar, the white of an egg and a cup of cold water, until thoroughly mingled, then serve at once.

FLAXSEED TEA.—­Take an ounce of whole flaxseed, half an ounce of crushed licorice root, an ounce of refined sugar, and four tablespoonfuls of lemon juice.  Pour a quart of boiling water over them; keep near the fire for four hours, and then strain off the liquid.  The flaxseed should not be crushed, as the mucilage is in the outer part of the kernel, and if braised, the boiling water will extract the oil of the seed, and render the decoction nauseous.  Make fresh daily.

GUM ARABIC WATER.—­Pour a pint of boiling water over an ounce of clean gum arabic.  When dissolved, add the juice of one lemon and a teaspoonful of sugar, and strain.

HOT WATER.—­Put good, fresh water into a perfectly clean granite-ware kettle, already warmed; let it come to a boil very quickly, and use at once.  Do not leave it to simmer until it has become insipid through the loss of the air which it contains.

HOT LEMONADE.—­Put in a glass a thin slice of lemon and the juice of half a small lemon, being careful to remove all seeds; mix with it one dessertspoonful of white sugar, and fill the glass with boiling water.  Or, remove the peel of a lemon in very thin parings, turn one pint of boiling water over them, letting it stand for a few moments covered.  Remove the peel, add the juice of a lemon and one tablespoonful of sugar, and serve.

IRISH MOSS LEMONADE.—­Soak one fourth of a cup of Irish moss in cold water until it begins to soften; then work it free from sand and tiny shells likely to be on it, and thoroughly wash.  Put it in a granite-ware basin, and pour over it two cups of boiling water.  Leave on the back of the range where it will keep hot, but not boil, for half an hour; strain, add the juice of one lemon, and sugar to taste.  Drink hot or cold, as preferred.

ORANGEADE.—­Rub lightly two ounces of lump sugar on the rind of two nice, fresh oranges, to extract the flavor; put this sugar into a pitcher, to which add the juice expressed from the oranges, and that from one lemon.  Pour over all one pint of cold water, stir thoroughly, and serve.

PLAIN LEMONADE.—­For one glass of lemonade squeeze the juice of half a small lemon into the glass; carefully remove all seeds and particles.  Add a dessertspoonful of sugar, and fill the glass with cold water.

SLIPPERY ELM TEA.—­Pour boiling water over bits of slippery elm bark or slippery elm powder, cool, and strain, if desired, a little lemon juice and sugar may be added to flavor.

TOAST WATER.—­Toast a pint of whole-wheat or Graham bread crusts very brown, but do not burn.  Cover with a pint of cold water.  Let it stand an hour, strain, and use.  Sugar and a little cream may be added if allowed.