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

TEMTIlKAXCE drinks.

6s

171

LEMON SHERBET.

One ounce of cream of tartar, one ounce of tartaric or citric acid, the juice and peel of two lemons,and halfa pound or more of loaf sugar. The sweetening must be regulated according to taste.

172

DRINK FOR HOME.

Two ounces of cream of tartar, the juice and peel of two or three lemons,and half a pound of coarse sugar. Put these into a gallon pitcher, and pour on boiling water. When cool, it will be fit for use. NECTAR. One drachm of citric acid ; one scruple of bicarbonate of potash; one ounce of white sugar, powdered. Fill a soda-water bottle nearly full of water, drop in the potash and sugar, and lastly the citric acid, cork the bottle up immediately,and shake. As soon as the crystals are dissolved, the nectar is fit for use. It may be coloured with a small portion of cochineal. ORANGE SHERBET. One pound of pounded sugar; two drops of neroli; four drops ofessence of orange peel; half an ounce of citric acid. Mix well together, aerate if required with carbonate ofsoda. 173 174

175

MILK LEMONADE.

Half a pound of pounded sugar; one pint of milk; one pint of Avater; the juice of three lemons. Mix well together, and strain through a sieve.