1891 Drinks à La Mode by Mrs de Salis

COOLING DRINKS

35

(or more if necessary) of pounded lump sugar. Let it get cool. It takes several hours unless it is put into a refrigerator. Just before serving cut some lemon peel very thinly and place in the liquid and twelve lumps of ice. Lemonade (No. 3). Put four ounces of fresh lemon juice, half an ounce of thin rind of a fresh lemon, and four ounces of castor sugar to three pints of boiling water. When cold, strain through muslin, bottle, and cork carefully. Lemon Squash. Press the juice from the lemons and strain thoroughly. Let it stand till morning ; pour it off on to its own bulk of white sugar, add one pint of water, stir over a gentle fire till the sugar is dis- solved ; add the shell and white of one egg whisked ; whip it into the lemon syrup and continue till it boils ; let it boil for a few minutes, then strain it through a silk tammy cloth and bottle it, and then add two drops of citric acid, fill up with a little lemon syrup, and cork. A wineglass of this should be poured in, which fills the glass rather more than half-way ; add soda-water and serve with straws. Lemonade and Angostura. American. One gallon of simple syrup, two ounces of citric acid, which dissolve in one pint of water ; add half an ounce of essence of Angostura bitters and a quarter of an ounce of nubine. D 2