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Beverages
—
N
on-
Alcoholic
lemonade.
Water
may
be
added
according
to
taste
afterward.
3.
—
Peel
off
the
rind,
cut
the
lemon
in
two
and
squeeze
the
juice
into
a
glass,
add
2
tablespoonfuls
powdered
sugar,
chipped
ice
and
water;
shake
well
and
strain into
a
thin
glass
in
which
a
little
shaved
ice
has
been
placed;
decorate
with
fruits
and
serve
with
straws.
Soda
lemon-
ade
may
be
made
by
adding
soda
water
in
place
of
plain
water.
4.
—
Strain
the
juice
of
1
lemon
into
}/%
pt.
of
cold
water,
sweeten
to
taste,
then
stir
in
J^
teaspoonful
carbonate
of
soda,
and
drink
while
the
mixture
is
in
an
effervescing
state.
ApoUinaris.
—
Juice
of
1
lemon;
powdered
sugar,
1
spoonful;
cracked
ice,
}£
glass.
Shake,
strain
and
fill
with
ApoUinaris
water,
add
2
cherries
and
shoe
of
lemon.
Artificial.
—
1.
—
Loaf
sugar,
2
lb.;
tartaric
acid,
%
oz.;
essence
of
lemon,
30
drops;
essence
of
almonds,
20
drops.
Dissolve
the
tartaric
acid
in
2
pt.
hot
water,
add
the
sugar
and
lastly
the
lemon
and
almond;
stir
well,
cover
with
a
cloth
and
leave
until
cold;
put 2
tablespoonfuls
into
a
tumbler
and
fill
up
with
cold
water.
When
lemons
are
cheap
it
never
pays
to
bother
with
a
substitute.
The
addition
of
a
very
little
bicarbonate
of
potash
to
each
tumblerful
just
before
drinking
will
give
a
wholesome
effervescing
drink.
2.
—
Succus
Limonium
Factitius.
—
Citric
or
tartaric
acid
2%
cm.;
gum,
J^
oz.;
pieces
of
fresh
lemon
peel,
%
oz.;
loaf
sugar,
2
oz.;
boiling
water,
1 qt.;
macerate
with
oc-
casional
agitation
till
cold
and
strain.
Excellent.
3.
—
Water,
1
pt.;
sugar,
1
oz.;
essence
of
lemon,
30
drops;
pure
acetic
acid to
acidulate.
Inferior.
Both
are
used
to
make
lemonade.
Boiled
Lemonade.
—
1.
—
The
juice
of
3
lemons,
5
table-
spoonfuls
of
sugar
and
1
cupful
boiling
water
added
to
the
lemons
and
sugar.
Set
aside to
cool.
When
ready
for
use,
put
in
lemonade
glasses
with
cracked
ice
and
dilute
with
water.
88