1927 Drinks of All Kinds

6o

SUMMER DRINKS

Lemonade for Parties. Another Way.

Put two quarts of boiling water into a stew- pan, also four split dried figs, and let them boil for a quarter of an hour; then have ready the peel of a lemon cut very thin, throw this into the stewpan with half a pound of loaf sugar broken small, and boil for two minutes longer. When cold, strain through a bag or sieve, and add to each tumbler a tablespoonful of crushed ice and half a gill of sherry. Italian Lemonade. Peel two dozen lemons and squeeze the juice out on to the peel, letting it remain all night. In the morning add two pounds of loaf sugar, a quart of sherry, and three quarts of boiling water. Mix well and add a quart of boiling milk; strain through a jelly bag till clear, when It is ready. Plain Lemonade. Cut three lemons in very thin slices, and put them in a basin with half a pound of white or brown sugar; bruise the whole well together^ add a gallon of water, stir well, and serve. World's Fair Lemonade. Put intoa large tumbler the juiceofonelemon, onetablespoonful oforange syrup, onewineglass of sherry, and fill up to three parts with shaved ice; shake well, fill up with soda-water, dash with port wine and strawberry syrup, decorate with slices of lemon and orange, and insert a straw. This is a most delicious drink.