1891 Wehman’s Bartender’s Guide by Henry J. Wehman

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WEHMAN'S BARTENDEEB' GUIDE.

Saratoga or Sea Breeze Egg Lemonade.—(Use a large bar glass.J 1 Egg.

1 table-spoon Sugar. Yt. the juice of Lemon.

Fill Y of the glass with line lee; balance with water; use the shaker until well mixed; strain and serve; grate a little nut meg on top.

Orangeade. This agreeable beverage is made the same way as lemonade, substituting orangesfor lemons.

Braviglit Lemonade,or Lemon Sherbet. 5Lemons,sliced. 4oz.lump sugar. 1 qt. boiling water.

A Cheaper Method.

\Y oz. Cream of Tartar. lY oz. Tartaric or Citric Acid. Juice and peel of thi-ee Lemons. 2lbs. or more loaf sugar. The sweetening must be regulated according to ;aste.

Imperial Drink for Families. 3 oz. Cream of Tartar. Juice and peel of 3or 4 Lemons. 2lbs. coarse sugar. Put these into a gallon pitcher and pour on boiling water. When cool, it will be fit for use.

Sherbet.

10 oz. Carbonate of Soda. 8oz. Tartaric Acid. 3lbs. loaf sugar, finely.powdered. 4dr. Essence of Lemon. Let the powders be very di-y. Mix them intimately and keep them for use in a wide mouthed bottle closely corked. Put two good sized tea-spoonfuls into a tumbler: pour in half a pint of cold water, stir briskly, and drink off.