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Egg Lemonade for Fifty

8 quarts of water--a tin milk pail full. 3 pounds of sugar--6 or 7 cupfuls. 2 dozen lemons. 2 oranges. 8 or 10 whites of eggs. Shaved or broken ice. Grate the rinds of 8 or 10 of the lemons and the oranges into a large bowl, using a tin grater, and take less or more, according to the size and degree of ripeness or greenness of the fruit. Scrape off the grated rind that adheres. Put a little sugar in the bowl, and rub the zest and sugar together with the back of a spoon. Squeeze in the juice of all, add the sugar and some water and then the whites of eggs, and beat the mixture till the sugar is dissolved; put in water to make the specified amount and strain the lemonade into another vessel containing ice.

When to be served fill a glass three parts full, invert another on top, the rims close together, and shake up to make the foam.