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sed; pages I to 6.
strain the lemonade through a piece of muslin, and, s
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.
235. Orangeade.
This agreeable beverage is made the same way as
lemonade, substituting oranges for lemons.
236. Orgeat Lemonade.
(Use large bar glass.)
wine-glass of orgeat syrup.
The juice of half of a lemon.
Fill the tumbler one-third full of ice, and balance
with water. Shake well, and ornament with berries in
season.
237. 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 table-spoonfuls of yeast, the lemons sliced, and
half an ounce of isinglass. Bung up the cask the next
tlay; it will be ready in two weeks.
238. Soda Nectar.
(Use large tumbler.)
Juice of one lemon,
tumblerful of water.
Powdered white sugar to taste.
small teaspoonful of carbonate of soda.
Strain the juice of the lemon, and add to it the water.
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