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MIXED DRINKS.
72. QfoglislJ Rlilk 1Crmona°i)c.
Peel the rind of two fine lemons very thinly, squeeze the juice
of the lemons, cu.t the rind into small pieces, and let it soak for
about twe lve hours ; filter; mix with two pounds of sugar refined
t o syrup, a bottle of sherry, and two and a half quarts of fresh,
boiling milk. Clear the lemonade by filtering often enough
throug h a flannel bag, and a very cooling summer-drink will
crown your efforts.
73.
.§ig ZIJcrbct.
Cut off the stems of two pounds of large dried figs; pierce
each with a wooden pick several times; infuse with one a nd a half
quarts of boiling water over night, strain, add a few drops of
orange-flower water, some lumps of ice, and the figs, and serve.
74. <Woos.eb.erry 1Crmona°i).e.
To o ne quart of water add one pint of gooseberry-juice, and
one pound of pulverized sugar.
75. J.c.e 1Ctmona'tt.e.
Well-prepared orange or raspberry lemonade is filled into a
bo ttle; dig this into cracked ice, and serve after three-quarters
of an hour, when little lumps of ice are forming in the lemonade.
76. Jmptrial.
Place in a large, well-warmed pot, one ounce of cremor tar–
tari, the rind of three very thinly peeled lemons, one and a half
pounds of sugar; pour over it two and a half qua rts of boiling
water, cover the pot well, and let it stand an hour in a temper–
ate place; stir now and then; put it on ice, and decant it very
carefully.