35 / 104
COOLING
DRINKS
35
(or
more
if
necessary)
of
pounded
lump
sugar.
Let
it
get
cool.
It
takes
several
hours
unless
it
is
put
into
a
refrigerator.
Just
before
serving
cut
some
lemon
peel
very
thinly
and
place
in
the
liquid
and
twelve
lumps
of
ice.
Lemonade
(No.
3).
Put
four
ounces
of
fresh
lemon
juice,
half
an
ounce
of
thin
rind
of
a
fresh
lemon,
and
four
ounces
of
castor
sugar
to
three
pints
of
boiling
water.
When
cold,
strain
through
muslin,
bottle,
and
cork
carefully.
Lemon
Squash.
Press
the
juice
from
the
lemons
and
strain
thoroughly.
Let
it
stand
till
morning
;
pour
it
off
on
to
its
own
bulk
of
white
sugar,
add
one
pint
of
water,
stir
over
a
gentle
fire
till
the
sugar
is
dis-
solved
;
add
the
shell
and
white
of
one
egg
whisked
;
whip
it
into
the
lemon
syrup
and
continue
till
it
boils
;
let
it
boil
for
a
few
minutes,
then
strain
it
through
a
silk
tammy
cloth
and
bottle
it,
and
then
add
two
drops
of
citric
acid,
fill
up
with
a
little
lemon
syrup,
and
cork.
A
wineglass
of
this
should
be
poured
in,
which
fills
the
glass
rather
more
than
half-way
;
add
soda-water
and
serve
with
straws.
Lemonade
and
Angostura.
American.
One
gallon
of
simple
syrup,
two
ounces
of
citric
acid,
which
dissolve
in
one
pint
of
water
;
add
half
an
ounce
of
essence
of
Angostura
bitters
and
a
quarter
of
an
ounce
of
nubine.
D
2