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

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140 A COMPLETE BUFFET MANUAL. OR

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LE3I0KADE POWDERS.

1 lb. finely-powdered loaf sugar. 1 oz. tartaric or citric acid. 20 drops essence of lemon. Mix, and keep very dry.

Two or three teaspoonfuls of this stirred briskly in a tumbler of water will make a very pleasant glass of lemonade. If effervescent lemonade be desired. oz. of carbonate of soda must be added to the above.

MILK AND SELTZER.

(Use a medium-sized bar glass.) In serving this drink, which is strictly temperance, half ^fijl the glass with Seltzer, and the rest with milk; If it is done otherwise you will have nothing but foam in your glass, which would cause delay.

NECTAR,

1 dr. citric acid. 1 sc. bicarbonate of potash. 1 oz. white sugar, powdered.

Fill a soda-water bottle nearly full of water, drop in the potash and sugar, and lastly the citric acid. Cork the bottle up immediately and shake. As soon as the crystals are dissolved the nectar is fit for use. It may be colored with a small portion of cochi neal. ORANGEADE. This agreeable beverage is made the salme way as lemonade, substituting oranges for lemons.