1907 Smacks and Smiles (Tenth edition) by Charles Smith

Ginger Lemonade.

Boil ten pounds and a half of lump sugar for twenty minutes in ten gal lons of water; clear it with the whites of six eggs. Bruise half a pound of common ginger, boil with the liquor, and then pour it upon ten lemons pared. When quite cold put itin a cask, with two table-spoonsful 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.

j n

Gin Julep.

Use a large bar glass.

Fill with fine ice. H table-spoon sugar, wine-glass water.

3 or 4 sprigs mint, pressed as in Mint Julep, to extract the essence. IJ wine-glass Holland gin. Stir well, and dress with fruits in season, and serve.

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