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Tea with Lemon Juice

This is not a mere fad or "foreign fashion" without foundation of reason. There is a scientific fact beneath the surface. Where either lime or lemon juice is used in the clear tea (with or without sugar) there is little possibility of harm resulting from the effect of the tea (such as may be felt when tea, pure and simple, is used) since the citric acid of the fruit offsets the tannic acid of the tea, rendering it refreshing and wholesome. (It is perhaps needless to add that the black, perfectly cured teas should be used; not the green or mixed teas.) LEMON "SQUASH" OR SIMPLE LEMONADE For a good plain lemonade (called "Lemon Squash" by our British cousins) use one lemon to one pint of water, adding very little or no sugar if one wishes the most cooling effect, as sugar "evolves heat during oxidation," and should be avoided only a degree less than alcohol in hot weather.

SIMPLE EGG LEMONADE (For One) Beat the white and yolk of one egg, separately, then together, and add one tablespoonful of sugar, the juice of one lemon and a coffee cupful of water, then whip again. Strain this, pouring it on to a large tablespoonful of shaved ice; shake up and pour into glass from which it is to be served.

EGG LEMONADE WITH SHERRY (In Quantity) Slice thin four lemons, add six dessertspoonfuls of sugar and pour over this three pints of boiling water. Let stand several hours, then add one-half pint of sherry. Strain and add the well-whipped whites of the four eggs and a pinch of salt. Pack ice around the pitcher and when chilled serve.