1883 The Bar-Tenders' Guide or How to Mix all kinds of Plain and Fancy Drinks (1976 edition)

LEMONADU P0WDEB5.

85

228 Soda Nectar.

(Use largo tomblor.)

Jnice of 1 lemon. } tumblerfiil of water. Powdered -«'bite sugar to taste. J small teaspoonful of carbonate of soda.

Straiu tbo jiiico of the lemon, and add it to the watcP, with sufficicnt white sugar to e^eeten tbe whole nîcely. When well mixed, put in tbe soda, stir well, and diink •wbile tbe mixture is in an effervescing state. 229. Drink for the Dog Days. A bottle of soda-water poured into a large goblet, m wbich a lemon ice bas bceu placed, forms a debcîously cool and refresbing driuk ; but should be taken with some care, and positively avoidcd "wbilst you are very bot. 230. Sherbet. Eîgbt .ounces of carbonate of soda, six ouncesof tartario acid, tvro pounds of loaf-sugar (fiuely powdered), tbree dracbras of essence of lemon. Let tbo powders be yery blix tuem intimately, and keep tbem for use in a wide-mouthed bottle, closely corked. Put two good-sized teaspoonfuls into a tumbler ; pour in balf a pint of cold ft'ater, stir briskly, and driuk ofi*. 231. Lemonade Powders One pound of fiuely-powdered loaf-sugar. one ounce of tartario or citi-ic acid, and twenty drops of essence of lemon. Mîx, and keep very dry. Two or three tenspoon- fuls of tbis stirred briskly in a tumbler of water will maka a very pleasant glass of lemonade If effervescent lemon*