34 / 104
34
DRINKS
A
LA
MODE
infusion
stand
;
strain,
and
then
add
a
teaspoonful
of
Nelson's
citric
acid,
six
drops
of
Nelson's
lemon
flavouring,
and
a
quarter
of
a
pound
of
lump
sugar.
Stir
until
dissolved,
when
it
will
be
ready
for
use.
Ginger
Beer.
Mrs.
Beeton.
Peel
two
lemons
and
press
out
the
juice
;
squeeze
it
and
put
the
peel
and
juice
into
a
large
pan
with
an
ounce
and
a
half
of
bruised
ginger,
one
ounce
of
cream
of
tartar,
and
two and
a
half
pounds
of
loaf
sugar.
Pour
three
gallons
of
boiling
water
over
this
mixture
;
let
it
stand
till
it
is
only
just
warm,
when
two
large
table-spoonfuls
of brewer's
yeast
should
be
added.
Stir
the
contents of
the
pan
well
and
let
remain
near
the
fire
all
night,
covering
the
pan
over
with
a
cloth.
Next
day
skim
off
the
yeast
and
pour
the
liquor
carefully
into
another
vessel,
leaving
the
sediment,
then
bottle
imme-
diately
and
tie
the
corks
down,
and
in
three
days
the
ginger
beer
will
be
fit
for
use.
Lemonade
(No.
i).
Dissolve
three-quarters
of
a
pound
of
loaf
sugar
and
the
contents
of
a
threepenny
packet
of
Nelson's
citric
acid
in
a
quart
of
boiling
water
and
the
twelfth
part
of a
bottle
of
Nelson's
essence
of
lemon.
Lemonade
(No.
2).
Take
four
lemons
and
squeeze
the
juice
into
a
glass
jug
through
a
strainer.
Pour
a
quart
of
boil-
ing
water
on
to
the
juice
and
put
in
a
tablespoonful