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

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Home-made Beverages.

Lemon Squash,

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Rub 10 oz. of loaf sugar on the rind of 8large juicy lemons, and put it into a pan with the strained juice and a pint of water. Stir over the fire until the sugar is dissolved, then whisk the crushed shell and beaten white of an egg into the syrup, bring to boiling point and simmer very gently for ten minutes. Strain through a jelly bag, add J oz. of citric acid, and store in tightly corked bottles. When required, dilute with iced soda water. Lemon Shrub. Pare very thinly the rind of 16 lemons, put it into a jar or cask with 9lb. pure cane sugar, 5 quarts of good Jamaica rum, and 1 quart of lemon juice. Infuse for three weeks, shaking it every day, then filter into bottles, and cork and seal them. Lemon Syrup, Boil three-quarters of a pound of cane loaf sugar and a quart of water together for a quarter ofan hour,removing thescum as itrises. When cold add half a pint of lemon juice and one drachm of essence of lemon. Pour into bottles, and cork and sealthem securely. When required, dilute to taste with soda or plain water. Lemon Tea. Make half a pint of tea, add the same quantity of lemonade, sweeten to taste, and serve hot, cold, or iced. Lemon Water, Rub half announce of loaf sugar on to the rind of a large juicy lemon, and put it into a jug with the strained juice,two table-spoonfuls of capillaire, and 2 pints of boiling water. Let it stand until cold, then serve. Lemon Whey, Boil a pint of milk, add 2 table-spoonfuls of strained lemon juice, and cook until the curd separates, then strain, add sugar to taste, and serve hot or cold. Lemon Whisky, Put the thinly pared rind and strained juice of four large lemons into a jar with a quart of good

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