1881 American and Other Drinks (second edition) Hard cover by Leo Engel

TEMPERANCE DRINKS.

63

162

PLAIN LEMONADE. From a recipe by the celebrated Soyer.

Cut in very thin slices, three lemons,put them in a basin; add half a pound of sugar(either white or brown); bruise all together. Add a gallon of water,and stir well.

163

LEMONADE. For Parties.

The rind oftwolemons; juice of three large lemons; half pound of loaf sugar; one quart boiling water. Rub some of the sugar in lumps on two of the lemons, until they have imbibed all the oil , from them,and put it with the remainder of the sugar into a jug; add the lemon juice, and pour over the whole a quart of boiling water. When the sugar is dissolved, sto-ain the lemonade through a piece of muslin, and when cool it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up in it. A little sherry mi.xed with it also makes this beverage much nicer. ORANGEADE. This agreeable beverage is made the same way as lemonade, substituting oranges for lemons. 164 Half a wine glass of orgeat syrup ; the juice of half a lemon. Fill the tumbler one-third full of ice, and then fill up with water. Shake well, and ornament with berries in season. 166 DRINK FOR THE DOG DAYS. A bottle of soda-water poured into a large goblet in 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. 165 ORGEAT LEMONADE. Use large tumbler.