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

64

AMERICAN AND OTHER DRINKS.

167

SODA NECTAR. Use large Uwihler.

The juice of one lemon; three quarters ofa tumblerful of water; powdered white sugar to taste ; half a tea-spoonful of carbonate of soda. Strain the juice of the lemon and add it to the water, with sufficient white sugar to sweeten the whole nicely. When well mi.Ked, put in the soda,stir well, and drink while the mixture is in an effervescing state.

168

SHERBET.

Eight ounces of carbonate of soda; six ounces of tartaric acid ; two pounds of loaf sugar (finely powdered); three drachms of essence oflemon. Let the powder be very dry. Mix thoroughly, and keep them for use in a wide-mouthed bottle closely corked. Put two good-sized tea-spoonfuls into a tumbler, pour in half a pint of cold water, stir briskly, and drink off.

169 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 tea-spoonfuls of this stirred briskly in a tumbler of water will make a very pleasant glass of lemonade. If effervescent lemonade be desired,one ounce of carbonate of soda must be added to the mixture.

170 GINGER-BEER POWDERS.

Twodrachmspowdered white sugar; five grains powdered ginger; twenty-six grains carbonate of soda; mix. Dissolve in halfa glass of spring water, and drink while in a state ofeffervescence.