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

138 A-COMPLETE BUFFET MANUAL,OR

LEMOXADE. (Use large bar glass.)

Juice of % lemon. 1^/^ tablespoonful of sugar. 2 or 3 pieces of orange.

1 tablespoonful of raspberry or strawberry syrup. Fill the tumbler full with shaved ice, the balance with water, and ornament with fruits in season.

LEMONADE. (Fine for parties.)

. Rind of 2 lemons.

Juice of 3 large lemons, lb. of loaf sugar. 1 qt. boiling water./

Rub some of the' sugar in lumps on two of the lemons until they have imbibed all the oil from them, and put it with the remainder of the sugar into a jug; add the lemon juice (but.no pips), and pour over the whole a quart of boiling water. When the sugar is dissolved strain the lemonade through a -Piece of muslin,'and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up with it; a little sherry mixed with it also makes this beverage much nicer. HOT LEMONADE. (Use large bar glass.) 1 tablespoon sugar; ^ a lemon squeezed well; fill the glass with hot water; stir well, and serve. Pour a little hot water into the glass, and shake ai'ound it before making the drink to prevent the glass from cracking.