1884 The Modern Bartenders' Guide by O. H. Byron

TEMPERANCE DRINKS.

Lemonade.

" •

(Fine for parties.)

Eind of 2lemons. Juice of 3large lemons.

I lb. ofloaf sugar. 1 qt. boiling water.

Eub some of the sugar in lumps on two of the lemoM until they have imbibed all the oil from them,and putit with the remainder of the sugar into a jug ; add the lemon juice (but no pips), and pom- over the whole a quart of boiling water. When the sugar is dissolved strain thelemonadethrough a piece of muslin,and,when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up with it; a little snerry mixed with it also makes this beverage much nicer.

Lemonade.

(Use large bar glass.)

Juice of ilemon, li tablespoonful of sugar. 2or 3 pieces of orange. 1 tablespoonful of raspberry or strawberry syrup.