1925 Summer Drinks and Winter Codials by C F Leyel

Summer Drinks T o drink, three ta blcspoonsful of each should be put into separa t e gb sses, with a third of a glass fu l of cool wat er. Aft er t hey have both been st irred, the cont ent s of the two glasses should be mixed. IH1LJ:, L ci110J1ade Dissolve in a saucepan on t he fire six ounces of sugar in a p int of ,,·ate r. When it boils add a qu:ut er of a pint of fr esh lemon juice :rnd a claret glass fu ll of sherry, or sh erry t o tast e. \Vhen cool, add t h ree quarte rs of a pint of cold milk. Sti r well, st rain it t hrough a jelly bag, and serve. Claret Le111ouade Squeeze t he juice of four lemons into a jug, and dissolve in it three-quart ers of a cup of powdered sugar, then add one pint of claret. Pour into a glass j ug, put on ice, and add to it one and a half pints of sparkling wa t er. ~~H? Italian L emonade P eel t welve lemons very finely, and squeeze the juice on to the rind, leaving it all night. 5