1933 Mixer's Guide

MIXER'S GUIDE

79

LEMONADE FOR PARTIES

Two pounds granulated sugar. Grate the rind of ten lemons over sugar. Rub in with sugar until the oil is absorbed. Add a gallon of boiling water. Stir until sugar dissolves, cool, place large piece of ice in bowl, strain through doth, dress with fruits in season.

ORGEAT LEMONADE

Use large, thin bar glass. Three-fourths glass of finely shaved ice.

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One teaspoonful of fine sugar. Six or 7 dashes of lemon juice. One and one-half wine glasses of Orgeat syrup. Fill up with water; stir well; ornament with fruit and serve with straws.

PLAIN LEMONADE

Two teaspoonsful of sugar. Juice of a lemon. One-half glass of ice. Shake well, fill glass with water, strain, trim with fruits in season. Serve with straws. Use large bar glass. One teaspoonful of fine sugar. Juice of 1 lemon. One wine glass of port wine. Fill glass with cracked ice; shake well and serve with straws. PORT WINE LEMONADE

RHINE WINE LEMONADE

Use a goblet. One-third full of shaved ice. Juice of Vi lemon. One tablespoonful of sugar. Fill up with Rhine wine; dress with fruit in season and serve.