Pineapple Juice with Lemon

Cut 1 lemon in halves, remove 2 thin slices and cut in halves and extract juice from remainder. Add to 2 cups pineapple juice and serve in small glasses with 1/2 slice lemon on edge of each glass.

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.