109 / 258
Lemon,
Lime,
Mint,
Etc.
2.
—
Allow
3
lemons
to
each
qt.
of
water
and
about
J£
lb.
of
sugar.
Have
the
lemons
perfectly
clean,
cut
2
thin
slices
from
the
center
of
each
and
lay
aside.
Chip
off
some
of
the
thin
yellow
rind
from
several
of
the
lemons
and
squeeze
out
the
juice,
pressing
hard
enough
to
extract
some
of
the
flavor
of
the
skin.
Put
the
juice,
the
clipped
rind
and
the
sugar
in
a
large
bowl;
then
pour
on
the
desired
amount
of
boiling
water.
Let
it
stand
until
cold,
put
away
in
the
ice
chest
and
when
ready
to
serve
fill
the
glasses
one-third
full
of
cold
water
or
chipped
ice;
add
the
lemon
water
and
a
slice
of
the
cut
lemon.
A
maraschino
cherry
may
be
added.
Claret.
—
One-third
glass
cracked
ice,
1
lemon,
2
oz.
claret
syrup.
Shake
well
and
add
a
glassful
of
plain soda.
Stir,
strain
and
add
1
slice
lemon.
Serve
with
2
straws.
Diabetic
Lemonade.
—
Citric
acid,
5
grams;
glycerine,
20
to
30
grams;
water,
1,000
c.c.
Egg.
—
1.
—
Break
1
egg
into
a
glass,
beat
it
slightly,
then
add
1
dessertspoonful
of
lemon-juice;
sugar
to
taste.
1
tablespoonful
of
crushed
ice
and
a
little
cold
water.
Shake
well
until
sufficiently
cooled,
then
strain
into
an-
other
glass,
fill
up
with
iced
water,
sprinkle
a
little
nut-
meg
on
the
top
and
serve.
2.
—
Break
1
egg
in
mixing
glass,
use
1
or
2
lemons,
simple
syrup
to
taste.
Shake
well
with
ice.
Use
fine
stream
of
soda
and
serve
in
bell
glass
with
nutmeg
or
cinnamon.
3.
—
Beat
the
white
of
an
egg
light
and
add
to
plain
lemonade.
4.
—
Pour
a
pint
of
boiling
water
over
a
cup
of
sugar,
the
juice
of
4
lemons
and
the
thin,
yellow
rind
of
2;
cool,
then
chill.
Beat
the
yolks
of
4
eggs
until
lemon-colored
and
thick,
and
then
the whites
until
stiff.
Mix
them
thoroughly;
add
the
lemon
water
and
a
pint
of
fine
chipped
ice
or
ice-cold
water
and
serve.
Fruit.
—
Crush
6
fine
strawberries or
raspberries
well,
add
1
teaspoonful
of
powdered
sugar,
small
or
otherwise
according
to
taste,
the
juice
of
1
lemon,
a
little
cold
water