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8i
GINGEE LEMOITADE.
until they have imbibed all the oil from them,and put it
with the remainder ofthe sugar into ajug; add the lemon
juice (but no pips), and pour over the whole a quart of
boiling water. When the sugar is dissolved, strain the
lemonade through a piece of muslin, and, when cool, it
wiU be ready for use. -
The lemonade wiU be much improved by having the
white of an egg beaten up with it; a little sherry mixed
with it also makes this beverage much nicer.
225. Orangeade.
This agreeable beverage is made the same way as lemon
ade, substituting oranges for lemons.
226. Orgeat Lemonade.
(Uee large bar glass.)
i wine-glass oforgeat syrup.
The juice ofhalf ofa lemon.
Fill the tumbler one-third full of ice, and balance with
water. Shake well, and ornament with berries in season.
227. Ginger Lemonade.
Boil twelve pounds and a half oflump-sugar for twenty
minutes in ten gallons of water; clear it with the whites
of six eggs. Bruise half a pound ofcommon ginger, boil
with the liquor, and then pour it upon ten lemons pared.
When quite cold^put it in a cask, with two table-spoonfuls
of yeast, the lemons sliced, and half an ounce of isinglass.
Bung up the cask the next
d.ay;it will be ready in two
weeks.