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\\"EH MAN BROS.' BARTENDE RS. GUI DE .
L.EMONADE. (Use a large bar glass.)
<?.ne an<! one-ha lf tablespoon of sugar,
:s,ix
to
eigb t dash.es of lemon juice,
39
. 11lr.,e-qua r ters glagsful or shaved ice.
Fill .w e b>tla nce witb. water; sha ke or st.ir well; dress with
!rUtt,
111
8ea...
"ion,_and
serve
w ith
a
~traw.
'ro
make this rlrink
r.aste pleasant, it must be a t a ll times good and strong· there-
forn take plenty of lem on juice at•d suga1·.
'
LEMONADE- Egg. (Uso a large bar gla&s.)
OnP egg,
Uue cublespoon of"sugar,
.
Th" juice
o~
half a lemon,
·
Fill threti-qua rcers of·t he J!lasHwith fine ice ; bala nce with
water; use t ile sha ker unt il well mixed ; strain a iid serve ;
grat.e a little n utmeg on top.
L.:EMONADE CORDIAL..
Ma ke a plain lemonade ; ornament with frui ts in season·
then pour. in slowly one-half a pony of auy coi·diu.! preforred
by the customer.
L.EMONADE; Fine for Parlie1. (Use a punch bowl, one gallon.)
Tak e the rinds of eight lemons,
Juice of twelve lemons,
'fwo pounds of lo.if sugar,
One gallon of boiling water.
Rub t he rinds of the eight lemons on the su gar until it bas
absorbed all t he oil from them, a nd put it wit b t he reurnin–
der of t he sugar into a j ug; add th e lemou juice a nd .pnur t he
boiling watei· over the whole. W bl'n the su gnr
iti
di;snlved,
strain t he lemonade t.brough a piece of m uslin, and when ·
cool. it will be read y for use. The lem onade will b,. m u.ch
improved b y having t he whites of four
e~gs
beaten up with
It. A la rger or sma ller qua nt ity of th is lemopade iua.y be
made b y iucreasing o i· d im inishing th e qua ntity of the in-
gredients.