1883 McDonough's bar-keepers' guide, and gentlemen's sideboard companion (1883)

3° No. 149. Cold Lemonade. Fill large bar glass one-third full of cracked ice, one table-spoon oi powdered sugar, the juice of half a lemon ; fill up with water, shake well, and ornament with fruit in season, This drink can be improved by dashing with Port Wine, Sherry oi Claret. No. 150. Golden Lemonade, Fill large bar glass one-third full of cracked ice, one table-spoon o: powdered sugar, the yolk of an egg, the juice of half a lemon, fill up with water, shake well. Sip through a straw. Silver Lemonade. The same as No. 150, omitting the yolk and using the white of the egg. No. 152. Deep Rock Lemonade. Fill large bar glass one-third full of cracked ice, one table-spoon oi powdered sugar, the juice of half a lemon, fill up with Deep Eock water ; stir with a spoon. Seltzer Lemonade. The same as No. 152, substituting Seltzer Water for Deep Rock. No. 154. Apollinaris Lemonade. The same as No. 152, using the ingredients in the same proportion substituting Apollinaris Water for Deep Rock. Italian Lemonade. Pare a dozen lemons, press the juice on the peel and let it stand through the night ; add a pound of loaf sugar, a pint of Sherry and a quart and a half of boiling water; mix these well, and add a pint of boiling milk. Strain. No. 156. Ginger Lemonade. Boil six pounds of lump sugar in five gallons of water; take a quarter of a pound of ground ginger, boil with the liquors and pour it upon a half dozen pared lemons ; when cold, put it in a cask with a tablespoon of yeast, having sliced the lemons, add a half ounce of No. 151. Uto. 153. No. 155.

close up the cask next day.

It will be ready in six days.

isinglass ;