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6o
SUMMER DRINKS
Lemonade for Parties.
Another Way.
Put two quarts of boiling water into a stew-
pan, also four split dried figs, and let them boil
for a quarter of an hour; then have ready the
peel of a lemon cut very thin, throw this into
the stewpan with half a pound of loaf sugar
broken small, and boil for two minutes longer.
When cold, strain through a bag or sieve, and
add to each tumbler a tablespoonful of crushed
ice and half a gill of sherry.
Italian Lemonade.
Peel two dozen lemons and squeeze the juice
out on to the peel, letting it remain all night.
In the morning add two pounds of loaf sugar, a
quart of sherry, and three quarts of boiling
water. Mix well and add a quart of boiling
milk; strain through a jelly bag till clear, when
It is ready.
Plain Lemonade.
Cut three lemons in very thin slices, and put
them in a basin with half a pound of white or
brown sugar; bruise the whole well together^
add a gallon of water, stir well, and serve.
World's Fair Lemonade.
Put intoa large tumbler the juiceofonelemon,
onetablespoonful oforange syrup, onewineglass
of sherry, and fill up to three parts with shaved
ice; shake well, fill up with soda-water, dash
with port wine and strawberry syrup, decorate
with slices of lemon and orange, and insert
a straw. This is a most delicious drink.