1934 The bon Vivant's Companion (7th printing 1934) by Jerry Thomas

TEMPERANCE DRINKS

Rub some of the sugar,in lumps,on two of the lemons until they have imbibed all the oil from them,and put it with the remainder of the sugar into a jug; add the lemon juice (but no pits) and pour over the whole a quart of boiling water. When the sugar has dissolved, strain the lemonade through a piece of muslin, and, when cool, it will be ready for use. The lemonade will be much improved by having the white of an egg beaten up with it; a little sherry mixed with it also makes this beverage much nicer.

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OR AN G E A D E

This agreeable beverage is made the same way as lemon ade, substituting oranges for lemons.

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ORGEAT LEMONADE

Use large bar glass One-halj wineglass of or- The juice of half a lemon, geat syrup. Fill the tumbler one-third full of ice, and balance with water. Shake well, and ornament with berries in season.

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GINGER LEMONADE

Boil twelve pounds and a half of lump sugar for twenty minutes in ten gallons of water; clear it with the whites of six eggs. Bruise half a pound of common ginger, boil with the liquor, and then pour it upon ten lemons pared. When quite cold, put it in a cask, with two tablespoonfuls of yeast, 155