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48
J,EMONADES.
166
CIRCUS LEMONADE.
'!'his drink in a barroom is a Plain Lemonade colorell with raspberry
syrup; but a proper Circtis Lemonade is a beverage that is made to sell at
large gatherings, such as circuses, fair grounds, race-courses and church fairs,
and is made in the following manner: -
Procure a large tub or headless barrel and fill it nearly full of water,
. add enough citric or tartaric acid to suit, and sweeten to taste with sugar.
Two pounds of acid will make over thirty gallons of lemonade. Cochineal
coloring (see Recipe No. 458) will make it a beautiful red color. Always slice
up a few lemons or oranges and throw in.
If
you have no ice bandy with
which to cool this delightful beverage, pr•J•;ure a piece of glass and fasten
it
to the sid es of the barrel with strings, so it will float near the top, and put some
of the sliced fruit on it. '!'his little deception causes the drink to appear
more inviting on a warm day. A strawberry is usually added at chmch fairs,
and two or three berries might possibly be used for a picnic.
167
CLARET LEMONADE.
A Plain L emonade dashed with claret.
168
EGG LEMONADE.
lnto a large mixing-glass place a ta blespoonful of sugar, the juice of
two lemons, a fresh raw egg a nd some cracked ice. Fill the glass with water,
sbake thoroughly, decorate, and serve with straws.
169
LEMON SQUASH.
The Bri'tish name for a Lemonaue. The word ' 'Lemonade '' in Great
Britain and the English Colonies is used only with ,reference to a bottled
effervescent preparation called English Lemonade. Any made-to-order L emon–
ade is called a Squash by His Majesty's subjects.
170
NAPA SODA LEMONADE.
Place a large goblet containing a lump of ice on the bar; then take a
la rge mixing-glass, into which place a heaping tablespoonful of bar sugar
a nd five barspoonfuls of sour; open a small bottle of J ackson's Napa Soda
and pour into the mixer, stir until the sugar is all dissolved, pour the lemonade
over the ice in the goblet, stir again until cold, add some fruit and serve
with straws.