1903 The Complete Buffet Guide or How to Mix All Kinds of Drinks by V.B. Lewis

Hew to NJ.i x A ll Kinds of Drinks.

109

DRAUGHT LEMONADE, OR LEMON SHERBET. (A cheaper method.) I }'f OZ. Cream Of t artar. 1}-f 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. GINGER LEMONADE. Boil ten pounds and a half of lump sug::i.r for twenty minutes in t en gallons of water; clear it with the whites of six eggs . Bruise half a pound of com– mon ginger, boil with the liquor, and then pour it upon ten lemons pared. When quite cold put it in a cask, with two tablespoonfuls 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 fo r use. IMPERIAL DRINK FOR FAMILIES.

LEMONADE. (Use large bar glass. )

Juice of Yf lemon. 1}-f tablespoonful of sugar. 2 or 3 pieces of orange. r tablespoonful of raspberry or strawberry syrup.