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TEMPERANCE DRINKS
Rub some of the sugar,in lumps,on two of the lemons until
they have imbibed all the oil from them,and put it with the
remainder of the sugar into a jug; add the lemon juice (but
no pits) and pour over the whole a quart of boiling water.
When the sugar has dissolved, strain the lemonade through
a piece of muslin, and, 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.
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OR AN G E A D E
This agreeable beverage is made the same way as lemon
ade, substituting oranges for lemons.
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ORGEAT LEMONADE
Use large bar glass
One-halj wineglass of or- The juice of half a lemon,
geat syrup.
Fill the tumbler one-third full of ice, and balance with
water. Shake well, and ornament with berries in season.
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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 tablespoonfuls of yeast,
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