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By BIRGITT THORNHILL K\l«*n«i»n \|p*nl Recipes to help cop) the heat: Fresh Squeezed Lemonade 1 Vi c. sugar Vi c. boiling water 1 tbl. grated lemon rind l'/j c. fresh lemon juice 5 c. cold water Lemon slices Fresh mint sprigs Combine sugar and boiling water, stirring until sugar dissolves. Add lemon rind, lemon juice, and cold water; mix well. Chill and serve over ice. Garnish with lemon slices and fresh mint sprigs. Yield: IV* cups. Luscious Lime Mousse Freeze 12 limes Vi c. butter or margarine 1% tsp. grated lime rind l Vi c. sugar Dash of salt 3 eggs, beaten 3 egg yolks, beaten I c. whipping cream Additional whipping cream Additional grated lime rind Fresh mint sprigs Cut a thin slice from bottom of each line so they will sit flat. Cut a V*" slice from top of each lime. Carefully juice limes, preserving shape of shell. Set aside V* c. juice. Clip membranes inside lime shells and carefully remove pulp (do not puncture bottom). Melt butter in top of a double boiler; stir in IV* tsp. lime rind, V* c. lime juice, sugar and salt. Gradually add eggs and egg yolks, stirring constantly. Cook over hot water, stirring constantly, until very thick and smooth. Remove from heat and let cool completely. Beat 1 cup whipping cream until soft peak forms and fold into lime mixture. Spoon into lime shells, mounding mixture on top. Freeze for 6 hrs. or until firm. To serve, top with ad
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