1919 Home made beverages

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Non-Alcoholic

Beverages

and strain into a tumbler. Add a little crushed ice, fill up with cold water and serve. Lemon Squash. — This is made in the same manner as lemonade, only leaving in the crushed halves of the lemon. Milk. — 1. — Dissolve % lb. loaf sugar in 1 pt. boiling water and mix with 1 gill lemon juice and 1 gill sherry; then add 3 gills cold milk. Stir the whole well together and then strain it. 2. — Take 4 lemons, pare the rind as thin as possible; squeeze them into 1 qt. water, add J^ lb. fine sugar; let it stand 2 or 3 hours and pass it through a jelly bag. 3. — Effervescing (without a machine). — Put into each bottle 2 dr. sugar, 2 drops essence of lemon, J^ dr. bicar- bonate potash, and water to fill the bottle; then drop in 35 or 40 gr. of citric or tartaric acid in crystals and cork immediately, placing the bottles in a cool place or prefer- ably in iced water. 4. — Sesquicarbonate of soda, 2 scruples; sugar, 2 dr.; essence of lemon, 4 drops; water, J^ pt.; lastly, 8 dr. tartaric acid, in crystals. Care must be taken to avoid accidents from the bursting of the bottles. 5. — Into a soda-water bottle nearly filled with water put 1 oz. sugar; essence of lemon (dropped on the sugar), 2 drops; bicarbonate of potash in crystals, 20 gr., and, lastly, 30 to 40 gr. of citric acid, also in crystals. Cork immediately. Pineapple. — 1. — Carefully boil 1 lb. of sugar in 1 qt. of water until it forms a thin syrup, removing all scum as it rises. Set it to cool. Meantime squeeze the juice of 4 lemons into a dish. Peel a large, ripe pineapple, re- move the eyes and grate it into a large punch bowl. Add the lemon juice and stir it well through the pineapple. Then stir in the syrup. Let the mixture stand a couple of hours and then add 1 qt. of ice water. Put a big lump of ice in a punch bowl, strain the mixture through a fine sieve into the bowl, ornament the top with cut fruits and serve in glass cups. 90