34 / 100
311
88-LE:\fONADE ll'OH
I'.\ H 'J.'JER.
(About a Gallon .)
'l'ake t he rind of e ig ht ·lemons an d rub wit l1
Lll"o pounds of' s uga r to exfraet Lhc oil , \\·hi cb
i ~
:ill to be pu t in
a
largC' p11 nr-h
bmd ;
add t he
juice of t welve lemon s,
:111 rl p n11r
bo iling " ·atP 1·
river all, and . when 1pixcd
~ l r:iin
t hroug h
1nusliu · whe 11 cold r en.d_,. for
11s1•.
Thi :>
f':l
n hC'
i rnprov~d
b;v
:idclin g t l1t•
11· hil ··~
nf
fo11r
egg~
heate11
11p i11
it.
89-LE !llOJ\
:::i(JLJA1-l ll.
L.:D.
(A Yer.v eool a nd re frcs lii11 g d rink .)
Take a soda \\-;ite1· gla ss a11Ll fi ll "·it h cl1ipped
ice; squeeze a 11·hole lo1n o11
in ; add o ne a 11d n
half teaspoonfuls of po,nl or ccl s 11ga 1·; fill up t l1 e
crlass with soda 11·ate r ; stir we ll wi t h spoon ;
~r11 ament
11-it h fruit s in se nso n
:111cl
se r ve " ·it h
s Lraws .
90-LIVENEH. S . D.
Fi ll tu mble r wi t h chipped ice ; pu t in t wo or
t hree drops of Angostu r a bitte 1·s, t wo or three
drops of lemon juice; add a t e a spoonfu I of ra sp–
berry syrup , a liqu eur-gla ss ful of bra ndy, h a lf
a glassful of champagne; t he n st ir wel l wi t h
large spoo n a nd str a in off in to a pon>· t umbl e r ;
p ut a piece of lemon on top.
91-LOCOMOTlVE . S . D .
F ill the tumble r with chipp ed, ice; put in a
teaspoonful of sugar, th e yolk of an egg, h a lf a
liqueur-glassful of cunu;:oa, two or t hree drops
of essen ce of cloves, one wine-g lassful of Bur–
gundy; and stra in off into a n ordinary wine
g lass.