1876 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks by Jerry Thomas

LEMONADE POWDERS.

228, Soda Nectar.

(Ubo largo lumblor.)

Jnico of 1 lemon. I tumblerful of water. Powdered,wbite sugar to taste. ^ small teaspoonful ofcarbonate ofsoda.

Strain the juice of the lemon, and add it to the water, with sufficient wbite sugar to sweeten the whole nicely. When weU mixed, put in the soda, stir well, and drink while the mixture isin an effervescing state. 229. Drink for the Dog Days. A bottle of soda-water poured into a large goblet, m which a lemon ice has been placed, forms a deliciously cool and refreshing drink; but should be taken with some care, and positively avoided whilst you are very hot. 230. Sherbet. Ei<^ht ounces ofcarbonate ofsoda,six ounces oftartaric acid,°two pounds of loaf-sugar (finely powdered), three drachms of essence of lemon. Let the powders be wry dry. Mix them intimately, and keep them for use in a wide-mouthed bottle, closely corked. Put two good-sized teaspoonfuls into a tumbler; pour in half a pint of coU' water, stir briskly, and di'ink off. 231. Lemonade Powders One pound of finely-powdered loaf-sugar, one ounce of tartaric or citric acid, and twenty drops of essence of lemon. Mix,and keep very dry. Two or three teaspoon- fids ofthis stirred briskly in a, tumbler of water wull make a very pleasant glass, of lemonade If effervescent lemom