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LEMONADES,
&e;·
:i
.
.
-, '·
LEMONADE
.L
LA SOYER.
·....,;..-
.
./
.Put a quart
of
water.•m a
stew-pan
to
boi~,
·
into which put two..
moist• dried
figs,
each split ·
in two ; let it boil
a.
quarter of an hour, then ·
have ready the peel of a lemon, taken off rath- ·
er
thickly, and
the half of the lemon cut
in
thin slices; throw them into the stew-pan,
and
boil two minutes longer ; then
pour
it
into •
jugr
~hich
cover closely
with.
paper
until
cold,
then
pass
it th.rough
a
sieve ;
add
a..
a.spoon--
ful of honey,
and
it
is
ready
_for use.
ORANGEADE A
L.l
SOYEJL
Proceed as for
lemod,.
but.uing
the
whole·
of .
the
oran~,
a.
little
of
·the.
peel
included, .···
sweetening
with
sugar-candy,
·a.nd
adding
a
tea.–
spoonful
of
arrow-root,
mixed with
a
little
cold ..
wat.er, which pour
into
the ~
boiling
liquid
at '·
the
same time
you
put
in
-tlie
1
·omnge. ·
The<
arrow-root makes it very delicate.
··" ·:
·'"'"·?~
- · .. · '.
-~ ··
·:'.
~
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.,~1- ~;
... .-
·~
..
:··~:.
. ..
l;....
-(~:~
. LEMONADE A LA SOYER
. : .,
.....
•.:: ...y ·
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- •
,..,. ...Tl...
t"•
~. .
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:
.. '.
~-.:·. ~-
Take the
peel
of
six
temoos,
free
from
pnh, ·
·.·~
cut it
up
in
small
pieces,
and
put it
with two ·:
cloves
into a
bottle
containing
half
a pint of
hot
water ;
place
the
bottle
in •
atew-pan
with
boiling
water,
and
let
it
stand
by
the
side
of
a fire
for one or two hours,
taking care it does
not boil ;
then take
half a pipt
of
lemon-juice;.
half
a
pint
of
syrup
of capillaire (page 48) ; '