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Home-made Beverages.
Lemon Squash,
0.
Rub 10 oz. of loaf sugar on the rind of 8large
-
juicy lemons, and put it into a pan with the
strained juice and a pint of water. Stir over
the fire until the sugar is dissolved, then whisk
the crushed shell and beaten white of an egg
into the syrup, bring to boiling point and simmer
very gently for ten minutes. Strain through a
jelly bag, add J oz. of citric acid, and store in
tightly corked bottles. When required, dilute
with iced soda water.
Lemon Shrub.
Pare very thinly the rind of 16 lemons, put
it into a jar or cask with 9lb. pure cane sugar,
5 quarts of good Jamaica rum, and 1 quart of
lemon juice. Infuse for three weeks, shaking
it every day, then filter into bottles, and cork
and seal them.
Lemon Syrup,
Boil three-quarters of a pound of cane loaf
sugar and a quart of water together for a
quarter ofan hour,removing thescum as itrises.
When cold add half a pint of lemon juice and
one drachm of essence of lemon. Pour into
bottles, and cork and sealthem securely. When
required, dilute to taste with soda or plain water.
Lemon Tea.
Make half a pint of tea, add the same quantity
of lemonade, sweeten to taste, and serve hot,
cold, or iced.
Lemon Water,
Rub half announce of loaf sugar on to the
rind of a large juicy lemon, and put it into a
jug with the strained juice,two table-spoonfuls
of capillaire, and 2 pints of boiling water. Let
it stand until cold, then serve.
Lemon Whey,
Boil a pint of milk, add 2 table-spoonfuls of
strained lemon juice, and cook until the curd
separates, then strain, add sugar to taste, and
serve hot or cold.
Lemon Whisky,
Put the thinly pared rind and strained juice of
four large lemons into a jar with a quart of good