Iced Lemonade

• A Dozen Lemons
• A Pound of Sugar
• 2 Quarts of

Choose the finest and freshest ripe Lemons. Rasp the rind with white, crushed sugar, in order to extract the fine aromatic oil that lurks in the zest. Then squeeze the juice of the Lemon, and strain it, and add the sugar and the necessary quantity of water. In making Lemonade, never use the rinds of the Lemons, except to slice one daintily and place in the glass when about to serve the Lemonade