140 / 308
140
MIXED
DRINKS.
72.
(Sngltel)
Jtlilk
Cemonabe.
Peel
the
rind
of
two
fine
lemons
very
thinly,
squeeze
the
juice
of
the
lemons,
cut
the
rind
into
small
pieces,
and
let
it
soak
for
about
twelve
hours;
filter;
mix
with
two pounds
of
sugar
refined
to
syrup,
a
bottle
of
sherry,
and
two
and
a
half
quarts
of
fresh,
boiling
milk.
Clear
the
lemonade
by
filtering
often
enough
through
a
flannel
bag,
and
a
very
cooling
summer-drink
will
crown
your
efforts.
73.
Jig
Sorbet.
Cut
off
the
stems
of
two
pounds
of
large
dried
figs;
pierce
each
with
a
wooden
pick
several
times;
infuse
with
one
and
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.
<B>oo0eberrg
Ccmonabe.
To
one
quart
of
water
add
one
pint
of
gooseberry-juice,
and
one
pound
of
pulverized
sugar.
75.
Ice
Cemonato.
Well-prepared
orange
or
raspberry
lemonade
is
filled
into
a
bottle;
dig
this
into
cracked
ice,
and
serve
after
three-quarters
of
an
hour,
when
little
lumps
of
ice
are
forming
in
the
lemonade.
76.
Imperial.
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
quarts
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.