1922 Home-Made Beverages and American Drinks by M E Steedman

Home-made leverages.

43

sweetened gin. Cover the jar closely, and steep for a month,then strain and add 1 lb. of crushed sugar candy. Leave for a week until the sugar is thoroughly dissolved, stirring occasionally, then filter into bottles, and cork and seal them. Lemon Juice. Strain the juice from some fine fresh lemons into 'Small bottles, ipour over it a little olive oil, cork the bottles and seal them with bottling wax. When required, remove the oil with-a piece of cotton wool,sweeten to taste, and dilute with plain or aerated water. Lemon Kali. Mixtogether 10oz. sifted sugar,6 oz.powdered bicarbonate of potash, and 5 oz. powdered and iiried citric acid. Keep in a tightly corked bottle, and when required add 2 teaspoonfuls to a tumbler of water. Lemon Liqueur. Put the very thinly pared rind of four large lemons into a jar, add one and a half pints of pure rectified spiritsof wine,coverthejar closely, and steep for a fortnight, shaking it once or twice a day. Boil 1 lb. of pure cane sugar in one and a half pints of water for 5 minutes, skim, and let it get cold. Strain the spirits of wine, add the syrup and the strained juice of the lemons, pour into bottles, and cork and seal securely. Lemon Ratafia. Putthe thinly pared rind of6largelemonsinto ajar,add a quart of good brandy,2oz. blanched and pounded sweet almonds, 1 oz. of blanched and pounded bitter almonds, and 6 oz. crushed sugar candy. Infuse for three weeks, keeping thejartightlycovered and shaking it occasionally, then strain and bottle. Lemon Sherbet. Rub 12 oz. of loaf sugar on the rind of 6 lemons, and put it into a jug with the strained juice and a pint and a half of boiling water. Cover over and let it stand till cold, stirring occasionally, then serve. If liked, the sherbet may be iced before serving.