29 / 78
,_
~
LEMONADES,.
&c.
29
this
fruit, a
niuch
larger proportion of
juice
is
required, and, however prepared,
_this
bev–
erage
is
rather insipicf,"- ancL
.is-inferior to the
following.
ORANGE LEMONADE.
Take three China oranges, one large lemon,
and two to
three
ounces of sugar ; rub oft'
some of the peel on to the sugar ;
&qlleeze
on
the juice, and pour. on two pint.s of boiling
water
j
mix
the
whole,
and strain.
IMPERIAL
_
May
be
regarded
as·
I
eort
o£
mock
1emo~
It
forms a cheap, wholesome, cooling, summer
beverage. Two recipes are -
added,
th.
first
be-
ing
the better
of
the
two :- _
. ; •
!
- .
.
..
•.
.
-
~o.
1.
Cream of
tartar,
half
an ounce ;
011e
lemon
cut
in
slices ; white tuga.r,
half
a
~und
:
boiling
water,
three
pints ;
mix,
and
allow them
to
stand.
ibr
an
hour
or -two before
use,
aa the
cream
of
tartar
<I.Wolves
but
-alowlY..
N~.1.
Cream .of
tartar,
a quarter
of
an ounce ;
lemon
peel
and sugar,
to
suit the
t8lite;
boil–
ing
water,
two
pints ;
mix, -
and
allow
to
stand
until cold. -
•