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How
to
Mix All Kinds of Drinks.
93
2
bottles of soda.
2
bottles of claret wine.
2
bottles of champagne.
Stir well together and dress the top with fruit
in
season.
PUNCil A LA FORK.
(For bottling.)
2
lbs. of loaf sugar.
3 dozen lemons.
1
pint of Cognac.
1
pint of Jamaica rum.
The lemons should have smooth rinds; peel the
yellow rinds off quite thin with a sharp knife, place
them in an earthen vessel; add the sugar, and stir
thoroughly for nearly half an hour to extract the es:
senti.al oil. Pour in boiling water, and stir until the
sugar is completely dissolved.
Cut and squeeze the lemon, straining the juice from
the . pits. Place the pits in a jug and pour boiling
water upon them to obtain the mucilage from them.
Pour
H
of the lemon juice into the syrup, strain the
water from the pits, and add it also to the syrup,
t aking care that the syrup is not too watery.
Next, add more sugar or lemon juice, to make the
mixture according to the taste.
. .
Lastly, add and stir in the above amount of spirits
into every 3 quarts of lemonade, and bottle. Keep iP.
a cool place.
FEDORA.
(Use a large bar glass.)
1
pony of the best brandy.