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

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Hotne-made Beverages.

Lemonade, Effervescing. Put half a pint of lemon juice, and 1 lb. of pure cane sugar into a clean pan, and boil until the sugar is dissolved. Strain into small bottles, cork and seal with bottling wax. Whenrequired, add alarge table-spoonful of the syrup to a small tumbler of water, and stir in eighteen or twenty grains of carbonate ofsoda. Lemonade, Egg. Rub six lumps of loaf sugar on to the rind of three large lemons, until all the zest is extracted, then place them in a jug with 5 oz. loaf sugar and 1 piat of boiling water. When cold, add 1 gill of sherry, the same quantity of lemon juice, and 4 well beaten eggs, then strain and use. Lemonade for Invalids. Well beatthe yolks of two eggs, two teaspoon- fuls of castor sugar,and the strained juiceof two lemons. Add the stiffly whisked whites of the eggs, and a bottle of soda water and serve. Lemonade, Iced. Boil a quart of water with 1 lb.of loaf sugar and the very thinly pared rinds of ten lemons. When cold, add the juice of the lemons, and 2 quarts of cold water, strain into a jug, and bury in ice and salt until required. If liked, thin slices oflemon may be added before serving. Lemonade, Imitation. Put 12 oz. loaf sugar, half oz. tartaric acid, and 8 drops of essence of lemon into a jug. Add 2quarts of boiling water, mix well,and use when cold. Lemonade Powders. Mix 2 pounds of powdered white sugar,f oz. of citric acid, and J oz. of lemon essence well together, and store in an airtight bottle. When required, add half a teaspoonful to a glass of water. Linseed Tea. Simmer 2 oz. of linseed, the thinly pared rind of a small lemon, a quart of water and I oz. of liquorice together for 30 minutes, then strain, add the lemon juice and sweeten to taste. This is an old-fashioned remedy for a cold.