1869 Haney's steward & barkeeper's manual a complete and practical guide for preparing all kinds of plain and fancy mixed drinks and popular beverages .. (1869)

STEWARD AND BAKKEEPER'S MANUAL.

39

— LEMONADE.

153.

One lemon, the juice of; two tablespoonfuls of sugar; two slices of orange ; one tablespoonful raspberry syrup. Fill large bar glass with broken ice ; add water ; shake well and ornament with berries. Many object to a dash of port, preferring the flavor of the lemon by itself, also the syrup. These may be used or not according to the discre- tion of the person mixing.

— ITALIAN LEMONADE.

154.

press the juice on the peel, and

Pare a dozen lemons ;

let it stand through the night ; add a pound of loaf sugar, a pint of sherry and a quart and a half of boiling water. Mix these well j add a pint of boiling milk and strain. — GINGER LEMONADE. Boil six pounds of lump sugar in five gallons of water take a quarter of a pound ground ginger, boil with the liquors, and pour it upon half a dozen pared lemons. When cold put it in a cask with a tablespoonful of yeast, having sliced the lemons ; add half an ounce of isinglass. Close up the cask the next day 5 it will be ready in a week or so. 156.— LEMON CREAM NECTAR. 155.

One lemon, the juice of ;

one tablespoonful of sugar. pour in the soda water, stir well and drink while

Fill the tumbler with chopped ice ; as much as the tumbler will hold ;

effervescing. Other and very refresh- ing temperance drinks may be made with raspberry, straw- berry, currant or orange syrups. Fill a large tumbler with broken ice ; add two tablespoonfuls of any one of the syrups, and as much plain soda as the glass will contain. Stir briskly and drink at once. Use large bar glass.