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MIXED DRINKS.
72. <!Englisq .fililk 1!rmonahr.
Peel the rind of two fine lemons very thinly, squeeze the juice
of the lemons, cut the rind into small pieces, and let it soak for
about twelve hours; filter; mix with two pounds of sugar refined
to syrup, a bottle of sherry, and two and a half quarts of fresh,
boiling milk. Clear the lemonade by filtering often enough
through a flannel bag, and a very cooling summer-drink will
crown your efforts.
73.
.fig
5qerbct.
Cut off the stems of two pounds of large dried figs; pierce
each with a wooden pick several times; infuse with one and a half
quarts of boiling water over night, strain, add a few drops of
orange-flower water, some lumps of ice, and the figs, and serve.
74.
@)oosrbrrr!! 1!emonahr.
To one quart of water add one pint of gooseberry-juice, and
one pound of pulverized sugar.
75.
Jcc -1.J:emonahr.
Well-prepared orange or::..raspberry lemonade is filled into a
bottle; dig this into cracked ice, and serve after three-quarters
of an hour, when little lumps of ice are forming in the lemonade.
76. Jmperial.
Place in a large, well-warmed pot, one ounce of cremor tar–
tari, the rind of three very thinly peeled lemons, one and a half
pounds of sugar; pour over it two and a half quarts of boiling
water, cover the pot well, and let it stand an hour in a temper–
ate place; stir now and then; put it on ice, and decant it very
carefully.