71 / 82
"GOOD CHEER"
71
Lemon Mint Ale
Mix together the juice of
4
lemons and
1~
cups of sugar until the sugar is thoroughly
melted. Put in a punch bowl 6 stalks and
leaves of mint, bruised. Fill the bowl half
full of era-eked ice and add
2
bottles of gin–
ger ale.
Lemon Snow
Fill a glass three-fourths full of lemonade,
~
full of ice and top with the stiffly beaten
white of an egg, sweetened and flavored with
lemon juice.
Lemon-Pineapple
Boil together
1
pinrt of water and
1
pound
of sugar; add the strained juice of four lem–
ons,
1
can of grated pinea·pple, and
1
quart of
iced water.
Sparkling Lemonade
Squeeze the juice of
9
lemons and strain;
add
~
pound of sugar,
1~
sliced oranges,
~
shredded pineap.ple, and
~
box of straw·ber–
ries. Put in a punch bowl with ice, and be–
fore serving add a quart of thoroughly chilled
caiibonated waiter.
Grape Juice
Wash one cup of grapes and remove from
the stems; place them in a quart jar; add
~
cup sugar and
fill
the jar with boiling water.
Seal and allow to stand for at least one
month. Strain when using.
Special Lemonade
Put
6
tablespoonfuls of rasp'berry JUiee and
6
tablespoonfuls of sugar in a saucepan (the
juice of canned berries or fresh berries may
be used). Cook for three minutes, or until
there is the third of a cup of syrup. Chill
thoroughly, and add
6
taiblespoorufuls of or–
ange juice and
4
tablespoonfuls of lemon
juice, and crushed ice. Shake in a cocktail
shaker.
Ginger Pop
Bruise
2
ounces white ginger root, and boil ;
add
2
gallons of lukewarm waiter,
2
pounds of
granulated sugar, the juice of two lemons, ta–
blespoonful of cream of tartar, and
1
cup of
y·east. Place this mixture in a stone jar and
keep in a warm place for
24
hours, then bot–
tle.
It
will be ready for use •the day after bot–
tling.