1869 Cooling Cups and Dainty drinks by William Terrington

120

Lemonades.

Ten

oz. bicarbonate of

4 lbs. 6 oz. of

soda,

powdered

drachm oil of lemon ;

sugar,

keep

1

dry.

— Half ounce of the first of these in

Direction.

one tumbler of water ;

dissolve £ oz. of the next,

put into a tumbler, and mix together. Lemon Sherbet, No. 5.

— Powdered sugar, sifted, essence of lemon, 2 drachms;

41bs.

; citric acid, 1 oz. ;

thoroughly mix. Two teaspoonfuls of the powder make a very agreeable extemporaneous lemonade. Orange Sherbet. — Well mix together lib. of pounded sugar, 2 drops of neroli, 5 drops essence of orange-peel ; 1 oz. citric acid ; aerate, if re- quired, with carbonate of soda. Aerated Lemonade. — To each bottle put 1 fluid oz. of good lemon syrup ; fill at the bottling-machine with aerated water ; some use a mixture of diluted citric acid, essence of lemon, and sugar, but the syrup is most refreshing and palatable. Magnesian Lemonade. — Crystallized citric acid, 1 8 grains ; carbonate of magnesia, 1 2 grains ; mix in tumbler of cold water. A pleasant saline. Magnesian Lemonade. — Sulphate of magnesia, 1 oz. ; bicarbonate of soda, 1 oz. ; tartaric acid, joz.; powdered loaf-sugar, £ oz. ; mix ; put into a dry bottle for use.