1895 Modern American drinks; how to mix and serve all kinds of cups and drinks



the sugar on a board, and after wiping the lemons with a damp cloth roll them in the sugar to ex- tract the oil; then cut in halves, remove the seeds and squeeze out the juice. Boil all the sugar and water until clear. Remove the scum as it Add the lemon-juice to the syrup, strain it and pour gradually on to the beaten white of an egg ; mix and freeze. Lemon Ginger Sherbet. Use one quart boiling water, one pint sugar, four lemons and four ounces of candied ginger cut in fine pieces. Shave off the peel from two lemons in thin parings; be careful not to get any of the lighter colored rind below the cells. Put the par- ings into a bowl, add the boiling water, and let it stand ten minutes, closely covered. Cut the lemons in halves, squeeze out the juice and steep the finely cut ginger into it; then add all the sugar to the water. When cold strain and freeze. Pomegranate Sherbet. Peel one dozen blood oranges, cut them in halves across the sections, remove the seeds and squeeze out the juice with a lemon squeezer. Add one pint of fine sugar and one quart water. Mix until the sugar is dissolved, then strain and freeze. rises.

Made with