Wash and wipe a lemon, cut a very thin slice from the middle, and squeeze the rest into a bowl; then put in the sugar, pour on the boiling water, and strain it. When it has become cold, serve it in a tumbler with the slice of lemon floating on the top. Lemonade has a better flavor when made with boiling water, though it may be made with cold water. A few strawberries or raspberries may be put in, instead of the slice of lemon; or it may be colored pink with a little grape-jelly or carmine, and served with a straw. MILK LEMONADE 1 Tablespoon of sugar. 1 Cup of boiling water. ¼ Cup of lemon-juice. ¼ Cup of sherry. 1¼ Cups of cold milk. Pour the boiling water over the sugar, and then put in the lemon-juice and sherry. Stir it until the sugar dissolves, add the cold milk, and stir again until the milk curdles, then strain through a jelly-bag or napkin. This is a cool and refreshing drink, especially for children. BRANDY-MILK WITH EGG Heat some milk in a granite saucepan for half an hour to sterilize it, but do not let it boil; then pour it into a pitcher, and set it aside to cool. When the milk is cold, beat one egg with one tablespoon of sugar until the sugar is well mixed; add to it two tablespoons of brandy and a cup of the cold milk. Strain it into a tall slender glass, and serve at once. Heating the milk renders it perfectly wholesome and much safer for an invalid than raw milk, and also improves the flavor of the drink. SHERRY AND EGG Break an egg into a bowl, and put in a teaspoon of sugar; beat the two together until the sugar is thoroughly mixed with the egg, but not enough to make the egg froth; to this add two tablespoons of sherry wine, and a fourth of a cup of cold water, mixing them thoroughly. Strain all into a tumbler, and serve immediately. STERILIZED MILK The change which takes place in milk known as "souring" is caused by the growth of micro-organisms in it, which are killed by heat; therefore, to prevent souring, milk must be subjected to a temperature sufficiently high to insure their destruction. Some micro-organisms are killed at 136° Fahr., but this temperature cannot be said to destroy, or to inhibit the growth of all bacteria commonly found in milk. We must endeavor then to use such a degree of heat as shall accomplish this without seriously injuring the natural properties and flavors of the liquid. Authorities vary on this point, some putting the temperature as high as 212° Fahr., and others as low as 167° Fahr. The author has found, in an experience of two years in sterilizing milk every day, that 190° Fahr. is, under ordinary circumstances, a safe and easily practicable temperature to employ. With this degree of heat the flavor of the milk is excellent.