1872 Cooling Cups and Dainty Drinks (Mixellany)

120 Lemonades. Ten oz. bicarbonate of soda, 4 lbs. 6 oz. of powdered sugar, 1 drachm oil of lemon ; keep dry. Direction.—Half ounce of the first of these in one tumbler of water ; dissolve \ oz. of the next, put into a tumbler, and mix together. Lemon Sherbet, No. 5.—Powdered sugar, sifted, 4lbs.; citric acid, 1 oz.; essence of lemon, 2 drachms; 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; \ 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, 18 grains; carbonate of magnesia, 12 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, J oz.; mix ; put into a dry bottle for use.