1919 Home made beverages

Lemon, Lime, Mint, Etc.

2. — For pineapple lemonade use the juice of 4 small lemons, a can of shredded pineapple, a cupful of sugar and 4 cupfuls of water. Make a syrup of the sugar and water and cool it before adding the lemon juice. Preservation of Lemon Juice. — Agitate a prolonged time with finest powdered talcum, filter, add sugar, boil and then fill hot into bottles and seal while still hot. Powder. — 1. — Take 1 oz. crystallized citric acid, rub it fine and mix thoroughly with 1 lb. dry pulverized white sugar. Put in a single drop of oil of lemon peel to flavor it and mix well; preserve in bottles for future use. In place of citric acid you may take tartaric acid. 2. — Tartaric acid, 1 oz.; powdered sugar 4 oz.; essence of lemon, fine, 1 dram. Mix these ingredients well together, spread them on a plate, stir and turn over repeatedly until thoroughly dry. Divide into 20 equal portions, wrap them carefully in separate papers and store for use in an air-tight tin. Each portion is sufficient for 1 glass of lemonade. Seltzer. — Take the juice of 1 lemon with J^ glass of chipped ice, 1 oz. of lemon syrup made from the fruit and 1 teaspoonful powdered sugar. Draw on about 2 oz. of soda and stir well until the sugar is dissolved. Strain into a tall mineral glass and fill with soda, using the fine stream to stir. Serve while foaming. If you have no freshly made lemon syrup cut 2 or 3 slices of the lemon rind into the glass when mixing. The powdered sugar must be used to give "life" to the drink.

Lime

% oz.;

% oz.; lemon syrup,

1.— Lime fruit syrup,

solution acid phosphate, 1 dram; shaved ice, 2 oz. Mix with soda, stir thoroughly, strain into 8-oz. glass, fill slowly with coarse stream and stir again. 2. — Pure lemon syrup, 1 oz.; lime juice, J^ oz. Pour over fine ice in mineral glass, fill up with soda and stir. 3.— Into a 13-oz. glass, tall and slender, draw \ X A oz. 91