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84
GINGER LEMONADE.
until
they
have
imbibed
all
the
oil
from
them,
and
put
it
with
the
remainder
of
the
sugar
into
a
jug
;
add
the
lemon
juice
(but
no
pips),
and
pour
ovej-
the
whole
a
quart
of
boiling
water.
When
the
sugar
is
dissolved,
strain
the
lemonade
through
a
piece
of
muslin,
and,
when
cool,
it
will
be
ready
for
use.
The
lemonade
will
be
much
improved
by
having
the
white
of
an
egg
beaten
up
with
it
;
a
little
sherry
mixed
with
it
also
makes
this
beverage
much
nicer.
225.
Orangeade.
This
agreeable
beverage
is
made
the
same
way
as
lemon-
ade,
substituting
oranges
for
lemons.
226.
Orgeat
Lemonade,
(Use
large
bar
glass.)
wine-glass
of orgeat
syrup.
The
juice
of
half
of a
lemon.
Fill
the
tumbler
one-third
full
of
ice,
and
balance
with
water.
Shake
well,
and ornament
with
berries
in
season.
227.
Ginger
Lemonade.
Boil
twelve
pounds
and
a
half
of
lump-sugar
for
twenty
minutes
in
ten
gallons
of
water
;
clear
it
with
the
whites
of
six
eggs.
Bruise
half
a
pound
of
common
ginger,
boil
with
the
liquor,
and
then
pour
it
upon
ten
lemons
pared.
When
quite
cold,
put
it
in
a
cask,
with
two
table-spoonfuls
of
yeast,
the
lemons
sliced,
and
half
an
ounce
of
isinglass.
Bung
up
the
cask
the
next
day
;
it
will
be
ready
in
two
weeks.