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HOME BREWED WINES, BEERS, IJQiJii;u±tS, ETC.
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(but no pips), and pour over the whole
•a quart of boiling water. When the
sugar is dissolved strain the lemonade
through a piece of muslin, and, when
I 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.
HOT IiEMONADE.
One tablespoon sugar; % lemon,
squeezed well; till the glass with hot
water; stir well, and serve.
Pour a little hot water into the glass
and shake around it before making the
drink, to prevent the glass from crack
ing.
ORANGE lyEMONADE.
One-half glass shaved ice; 2 table-
spoenfuls powdered sugar; juice of 1
orange; 1 or 2 dashes lemon juice. Pill
up with water; shake and dress with
fruit. Serve with a straw.
SARATOGA, OR SEA BREEZE,
EGG liEMONADE.
One egg; 2 teaspoonfuls powdered
sugar; % the juice of a lemon. Pill %
of the glass with shaved ice; balance
with water; use the shaker until well
mixed; strain and serve; grate a little
nfitmeg on top.
SEBTZER EEMONADE.
Two tablespoonfuls powdered sugar;
5 or 6 dashes lemon juice; % glass
shaved ice. Pill up with Seltzer water.
Stir well and serve.
SODA LEMONADE.
Two teaspoonfuls powderedlsugar; %
glass shaved ice; 3 or 4 dashes lemon
Juice; 1 bottle plain soda water. Stir
well. Serve.
LEMONADE POWDERS.
One lb. finely-powdered loaf sugar;
1 oz. tartaric or citric acid; 20 drops
essence of lemon. Mix and keep very
dry.
Two or 3 teaspoonfuls of this stirred
briskly in a tumbler of water will
make a very pleasant glass of lemon
ade. If effervescent lemonade be de
sired, % oz. of carbonate of soda must
be added to the above.
MILK AND SELTZER.
In serving this drink, which is strict
ly temperance, half fill the glass with
Seltzer, and the rest with milk; if it is
done otherwise you will have nothing
but foam in your glass, which would
cause delay.
NECTAH.
One dr. cltrio acid; 1 sc. bicarbonate
of potash; 1 oz. white sugar, powdered.
Fill a soda-water bottle nearly full of
water, drop in the potash and sugar,
and lastly, the citric acid.
Cork the
bottle up immediately and shake. As
soon as the crystals are dissolved the
nectar is fit for use. It may be colored
with a small portion of cochineal.
ORANGEADE.
This agreeable beverage is made the
same way as lemonade, substituting
oranges for lemons.
INVALIDS' DRINKS
APPLE WATER.
(The same for any of the fruits, viz.:
pears, peaches, piums, Prench prunes,
figs, raisins, rhubarb, etc.)
Boil a large, juicy apple, (pared,
cored and cut into pieces) in a pint of
water in a close-covered saucepan, un
til the apple is stewed into a pulp.
Strain the liquor, pressing all the juice
from the pulp. Sweeten to taste. Some-
times these fruit-waters are made with
rice or barley water. To be drank cold.
BARLEY WATER.
Add to a pint of boiling water half
a tablespoonfui (half an ounce) of bar-
ley, rubbed smooth, with two table-
spoonfuls of cold water; add also a
pinch of salt and a tablespoonfui of
sugar. Let it boil five minutes. It is
to be drank cold. The simple barley
water has not an unpleasant taste, and
is often prepared without additional
flavor. Yet zest i. e., the thin yellow
cuts of the rind of a lemon, or lump
sugar rubbed over to extract the oil,
can be added as flavoring, or a lemon
ade may be made of barley water.
Barley water may be used temporar
ily instead of milk.
BEEP TEA.
(Use a hot-water glass.)
One-half teaspoonful of the best beef
extract. Fill the glass with hot water;
stir well with a spoon; place pepper,
salt and celery salt so that the cus
tomer can season to suit himself.
CINNAMON WATER
Add 6 or 6 sticks (half an ounce) of
cinnamon to a pint of boiling water,
and boil 15 minutes. To be administer
ed by the tablespoonfui.
Given for
hemorrhages.
CURRANT JELLY WATER
(For fever patients.)
A teaspoonful of currant jelly, dis
solve in a goblet of water, and sweeten
to taste, affords a refreshing drink for
invalids.