1891 Drinks à La Mode by Mrs de Salis

DRINKS A LA MODE

34

infusion stand ; strain, and then add a teaspoonful of Nelson's citric acid, six drops of Nelson's lemon flavouring, and a quarter of a pound of lump sugar. Stir until dissolved, when it will be ready for use.

Ginger Beer. Mrs. Beeton.

Peel two lemons and press out the juice ;

squeeze

it and put the peel and juice into a large pan with an ounce and a half of bruised ginger, one ounce of cream of tartar, and two and a half pounds of loaf sugar. Pour three gallons of boiling water over this mixture ; let it stand till it is only just warm, when two large table-spoonfuls of brewer's yeast should be added. Stir the contents of the pan well and let remain near the fire all night, covering the pan over with a cloth. Next day skim off the yeast and pour the liquor carefully into another vessel, leaving the sediment, then bottle imme- diately and tie the corks down, and in three days the ginger beer will be fit for use. Lemonade (No. i). Dissolve three-quarters of a pound of loaf sugar and the contents of a threepenny packet of Nelson's citric acid in a quart of boiling water and the twelfth part of a bottle of Nelson's essence of lemon. Lemonade (No. 2). Take four lemons and squeeze the juice into a glass jug through a strainer. Pour a quart of boil- ing water on to the juice and put in a tablespoonful