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Milk, Lemonade

Steep the thin yellow rind of two lemons in their own juice for twelve hours. Strain the juice through muslin to keep back any of the pulp and seeds. Sweeten with syrup in the proportion of two pounds of good loaf sugar--or powdered sugar of the same quantity may be used--to this quantity of lemon-juice, and add a bottle of sherry or made white wine, and from two to three quarts of good new milk, heated to the boiling point. It should be strained through the usual jelly-bag until clear. When cold this lemonade will be found refreshing and invigorating during hot weather. Probable cost, 2s. 1d., exclusive of wine.