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"WEHMAN'S BARTENDERS' GUIDE.
Lemonade Powders.
1 lb. finely powdered loaf sugar.
1 oz. Tartario or Citric Acid.
20 drops Essence of Lemon.
Mix,and keep very dry.
Two or three tea-spoonfuis of this stirred onskly"n atumoler
of water, will make a very pleasant glass of lemonade. If effer
vescent lemonade be desired, oz. of Carbonate of Soda must
be added to the above.
Nectar.
1 dr. Citric Acid.
1 sc. Bicarbonate of Potash.
1 oz. white sugar, powdered.
Fill a soda-water bottle nearly full of water, drop in the potash
and sugar, and lastly the Citric Acid. Cork the bottle up im
mediately and shake. As soon as the crystals are dissolved
the nectar is fit for use. It may be colored with a small por
tion of cochineal.
Raspberry, Strawberry, Currant, or Orange Eflfer-
vescing Draugbts.
Take one quart of the juice of either of the above fruits,
filter it, and boil it into a syrup, with one pound of powdered
loaf sugar. To this.add one ounce and a half of Tartai'io Acid.
When cold put it into a bottle and keep it well coi'ked. "When
required, fill a half pint tumbler three-parts full of water, and
add two table-spoonfuls of the syrup. Then stir in briskly a
small tea-spoonful of carbonate of soda. The color may be
improved by adding a small portion of cochineal to the syrup at
the time of boiling.
Mulled"Wine.—(Use apunch bowl.)
2j^ pints of good Sherry Wine.
2 pints hot water.
X pound of sugar.
Whites of 12 Eggs.
Dissolve the sugar in the water, add the wine, and let the
mixture come nearly to the boil. Meantime beat up the whites
of the eggs to a froth, pour them into the hot mixture, stirring
rapidly, and add a little nutmeg.
The Vessel in which the wine is boiled must be thoroughly
clean.