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Chapter
X.
LEMON,
LIME,
MINT,
ETC.
TAKE
a
little
cracked
ice
and
squeeze
the
juice
of
2
limes.
Add
powdered
sugar
q.
s.
and
1
egg.
Shake
well
together
and
strain
into
a
glass
and
fill
up
with
car-
bonic
water.
Cover
top
with
cracked
ice
and
insert
2
or
3
stalks of
mint.
Add
a
touch
of
nutmeg
and
1
or
2
strawberries,
or
try
the
following.
Juice
of
half
an
orange,
juice
of
half
a
lemon,
2
tablespoonfuls
pineapple
juice,
2
tablespoonfuls
powdered
sugar,
J^J
glass
crushed
ice.
Fill
glass
with
water,
shake
well
and
serve
with
straws.
Lemon
1.
—
Peel
off
the
yellow
rinds
from
1
doz.
fresh
lemons,
taking
care
that
none
of
the
rind
is
detached,
but
the
yellow
zest
—
that
portion
in
which
the
cells
are
placed
containing
the
essential
oil
of
the
fruit.
Put
these
rinds
into
an
earthen
vessel,
pour
over
them
1
qt.
of
boiling
water
and
set
aside
in
a
warm
situation
to
infuse.
Ex-
press
the
juice
from
2
doz.
lemons,
strain
it
into
a
por-
celain
bowl
and
add
2
lb.
of
fine
white
sugar,
3
qt.
water
and
the
infusion
from
the
peels.
Stir
all
well
together
until
the
sugar
is
completely
dissolved.
Now
sample
and
if
required
add
more
acid
or
more
sugar;
take
care
not
to
have
it
too
watery;
make
it
rich
with
plenty
of
fruit
juice
and
sugar.
2.—
To
the
juice
of
6
lemons
and
the
yellow
rind
of
2
lemons
add
J^
lb.
of
sugar
and
1
qt.
of
water. Ice
the
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