Fruited Lemonade

Written By Deborah Griffith

Save syrup from canned fruits; add sufficient lemon juice for flavor, then chill and serve in frosty glasses. Slices of lemon, orange, or other fruits add color and flavor.

References 

Life, Vol. 18 No. 5. January 29, 1945. Chicago, IL: Time Inc., p. 84.
Farmer, Fannie Merrill. The Boston Cooking-School Cook Book. Boston: Little, Brown, and Company, 1918.
Allen, Ida Bailey. Double-Quick Cooking for Part-Time Homemakers. New York: M. Barrows and Company, 1943.
Bradley, Alice. The Alice Bradley Menu Cook-Book: April-May-June. New York: The Macmillan Company, 1937.
Penny, Prudence. Coupon Cookery. California: Murray & Gee, Inc., 1943.

Deborah Griffith
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