1885 New Guide Hotel Bar Restaurant

THE NEW GUIDE FOR HOTELS, ETC.

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In Making Sherbets and Kali, You can base them all on nearly the same pattern. Every maker has his or her pet receipt, which is of course superior to everybody else's ; and let every man who is com- pounding, use that best of all receipts, **The one he thinks the best/' And according to the flavours used, so you name them. Lemonade Powder, A Still Is made by dropping J oz. essence of lemon on to one and a half pounds of loaf sugar. Grind the sugar in a mortar with 1 oz. of critric acid crystals. When thoroughly ground, sift together and bottle for use. One teaspoonful to a glass of water makes an agreeable beverage. Is prepared by rubbing 1 lb. of lump sugar on 6 oranges pound it in a mortar; sift it and spread it on a paper to dry then mix with 2 ozs. of cream of tartar. When the sugar is dry, add it. Bottle and use 1 teaspoonful or more at plea- sure to the glass of water. A Very Cooling Summer Drink Is made with Lemons, 3 Coarse Sugar, IJ lbs. Cream of Tartar, J lb. Water, 5 Quarts. Mixing: Peel the rind of the lemons very thinly; cut the insides into thin rings ; put them into a gallon jar with the i lb. of cream of tartar. Boil the 5 quarts of water and sugar till it is reduced to a gallon; skim it carefully, and when finished, pour it on to the contents of the jar. Put the Lemonade, another Non-Effervescing