1884 The Modern Bartenders' Guide by O H Byron( paper wrap)

76

DRAUGHT LEMONADE.

Fill the tumbler half full with shaved ice, the balance with water; dash with port wine, and ornament with fruits in season.

Ginger Lemonade.

Boil ten pounds and a half of lump sugar for twenty minutes in ten gallons of water; clear it with the whites of six eggs. Bruise half a pound of common ginger, boil with the liquor, and then pour it upon ten lemons pared. When quite cold put it in acask, with two tablespoonfuls of yeast,the lemonssliced, and half an ounce of isinglass. Bung up the cask the next day ; it will be ready in two weeks.

Lemonade Powders.

1 lb. hnely-powdefed loaf sugar. 1 oz. tai'taric or citric acid. 20 drops essence of lemon. Mix, and keeji very dry.

Two or three teaspoonfuls of this stirred briskly in a tumbler of water will make a very pleasant glass of lemonade. If effervescent lemonade be desired,i oz. of carbonate of soda must be added to the above.

Draught Lemonade,or Lemon Sherbet.

5lemons, sliced. 4 oz. lump sugar. 1 qt. boiling water'. Very flue.