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I
)
LEMONADES,
&c'
and, when
wanted
for use, }llS...<l()lve a table–
spoonful
of
it
in
a glass
o.f·water ;
it
will keep
a
consiuerahle.
time.-
If
too
sweet for the taste
of the
drinker,
a
very small portion of
citric
acid may be added when
it
is
taken.-Mi..~a
Ac·
ton's 1'rlodem
Cookery.
MOCK LEMONADE.-No.
t.
Tartaric
acid,
a.
quarter of an ounce ;
sugar,
six
ounces ; essence of lemon, dropped
on the
sugar, about four or fiye
drops ;
boiling
wa-–
ter, two pints. This, allowed .to stand till cold,
makes
a.
wholesome
1
cooling, summer beverage,
economical in
its
cost, • but the flavor
is
not
equal
to
that
prepared
from
lemon juice. ·
MOCK LEllilONAl>E.-N•.
2.
• A mock
lemonade
~f
superior flavor may·
be
made by using the acid prepared from lemons,
citric acid, according to the following recipe :
-Citric acid,.
a.
quarter of
an
ounce ;
essen,ee
of
lemon, ten to twenty
drops ;
s~p
of ca.–
pillaire (page
48), half
a pint ; boiling water,
as much
as
may
be
required. · This prepara–
tion
is
expensive,
and is
not equal to lemonade
from fresh lemons, or
from
the syrup, which
should always
be
preferred when they can
be
obtained.
PLAIN ORANGEADE
Orangeade should be made in °precisely a
sim.
ilar .manner to le
µion:i.de, using China oranges
in·
atead of lemons ; but, .u there is less acid
in