1901 The Complete Buffet Manual or How to Mix Fancy Drinks by J E Sheridan

HOW TO MIX FANCY DRINKS 137

TEMFEKANCB DRINKS.

DRAUGHT L.E3IO\ADE, OR LE>IOX SHERBET. 5 lemons, sliced. 4 oz. lump sugar. 1 qt. boiling water. Very fine.

DRAUGHT liE:»IOXADE. OR LE.'*IOX SHERBET.

(A cheaper method.)

V/i oz. cream of tartar.

oz. tartaric or citric acid. Juice and peel of three lemons. 2 lbs. or more loaf sugar. The sweetening must be regulated according to taste. GI.VGER l.E.UOXADB. Boil ten pounds and a'half of lump sugar for twenty minutes in ten gallons of water; clear it with the whites of six eggs. Bruise half a pound of com mon ginger, boll with the liquor, and then pour it upon ten lemons pared. Whej^ quite cold put it in a cask, with two tablespooiifuls of yeast, the lemons sliced, and half an ounce of isinglass. Bung up the cask the next day; it will be ready in two weeks. 3 oz. cream of tartar. Juice and peel of 3 or 4 lemons. 2 lb. coarse sugar. Put these Into a gallon pitcher and pour on boiling water. When cool, it will be fit for use. I.MPERl.UL DRIKir FOR FA:'11UIES.