1922 Home-Made Beverages and American Drinks by M E Steedman

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46 Hotne-made Beverages.
Lemonade, Effervescing.
Put half a pint of lemon juice, and 1 lb. of
pure cane sugar into a clean pan, and boil until
the sugar is dissolved. Strain into small bottles,
cork and seal with bottling wax. Whenrequired,
add alarge table-spoonful of the syrup to a small
tumbler of water, and stir in eighteen or twenty
grains of carbonate ofsoda.
Lemonade, Egg.
Rub six lumps of loaf sugar on to the rind of
three large lemons, until all the zest is extracted,
then place them in a jug with 5 oz. loaf sugar
and 1 piat of boiling water. When cold, add
1 gill of sherry, the same quantity of lemon
juice, and 4 well beaten eggs, then strain and
use.
Lemonade for Invalids.
Well beatthe yolks of two eggs, two teaspoon-
fuls of castor sugar,and the strained juiceof two
lemons. Add the stiffly whisked whites of the
eggs, and a bottle of soda water and serve.
Lemonade, Iced.
Boil a quart of water with 1 loaf sugar
and the very thinly pared rinds of ten lemons.
When cold, add the juice of the lemons, and
2 quarts of cold water, strain into a jug, and
bury in ice and salt until required. If liked,
thin slices oflemon may be added before serving.
Lemonade, Imitation.
Put 12 oz. loaf sugar, half oz. tartaric acid,
and 8 drops of essence of lemon into a jug. Add
2quarts of boiling water, mix well,and use when
cold.
Lemonade Powders.
Mix 2 pounds of powdered white sugar,f oz.
of citric acid, and J oz. of lemon essence well
together, and store in an airtight bottle. When
required, add half a teaspoonful to a glass of
water.
Linseed Tea.
Simmer 2 oz. of linseed, the thinly pared rind
of a small lemon, a quart of water and I oz. of
liquorice together for 30 minutes, then strain,
add the lemon juice and sweeten to taste. This
is an old-fashioned remedy for a cold.