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FRUITADES,
ICED,
FRAPPE
AND
HOT
5
LIMEADE
WITH
LIME
SYRUP
i
lemon,
2
tablespoonfuls
of
lime
syrup,
2
tablespoonfuls
of
plain
syrup,
Carbonated water
or
spring
water,
Ice.
Extract
the
juice
from
the
half
lemon,
put
into
a
tall
glass,
add
lime
syrup
and
plain
syrup
and
stir,
then
add
the
car-
bonated
water,
or
spring
water,
if
desired.
Mint
or
a
cherry
may
be
added
as
liked.
TEA-RHUBARBADE
6
stalks
of
young
rhubarb,
i
lemon,
2
oranges,
i
quart
of water,
i
pint
of
tea,
Sugar.
Wash
the
rhubarb
and
cut
into
inch
lengths,
add
a
quart
of
water
and
stew
until
tender
;
drain,
and
set
the
juice
away
to
cool.
(The
pulp
may
be
used
for
tarts
or
marmalade.)
Add
a
pint
of
tea
to
the
strained
rhubarb
;
extract
the
lemon
juice
and
add
this
and
the
oranges
thinly
sliced.
Sweeten
to
taste
and
pour
over
shaved
ice
in
tall
thin
glasses.
CREOLE
"
FROG
"
LEMONADE
2
dozen
lemons,
i
pound
of
sugar,
2
quarts
of water,
2
quarts
of
Seltzer,
i
pineapple,
3
dozen
strawberries.
Use
a
large
punch
bowl
;
put
the
sugar,
lemon
juice
and
water
in
it,
and
stir
well
until
the
sugar
is
dissolved;
add
the
juice
of
one
pineapple
and
the
Seltzer
water.
Mix
well
again
and add
the
strawberries,
slices
of
pineapple
and