1919 Home made beverages

Chapter X.

LEMON, LIME, MINT, ETC. TAKE a little cracked ice and squeeze the juice of 2 limes. Add powdered sugar q. s. and 1 egg. Shake well together and strain into a glass and fill up with car- bonic water. Cover top with cracked ice and insert 2 or 3 stalks of mint. Add a touch of nutmeg and 1 or 2 strawberries, or try the following. Juice of half an orange, juice of half a lemon, 2 tablespoonfuls pineapple juice, 2 tablespoonfuls powdered sugar, J^J glass crushed ice. Fill glass with water, shake well and serve with straws. 1. — Peel off the yellow rinds from 1 doz. fresh lemons, taking care that none of the rind is detached, but the yellow zest — that portion in which the cells are placed containing the essential oil of the fruit. Put these rinds into an earthen vessel, pour over them 1 qt. of boiling water and set aside in a warm situation to infuse. Ex- press the juice from 2 doz. lemons, strain it into a por- celain bowl and add 2 lb. of fine white sugar, 3 qt. water and the infusion from the peels. Stir all well together until the sugar is completely dissolved. Now sample and if required add more acid or more sugar; take care not to have it too watery; make it rich with plenty of fruit juice and sugar. 2.— To the juice of 6 lemons and the yellow rind of 2 lemons add J^ lb. of sugar and 1 qt. of water. Ice the 87 Lemon