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Beverages
—
Non-Alcoholic
and
strain
into
a
tumbler.
Add
a
little
crushed
ice,
fill
up
with
cold
water
and
serve.
Lemon
Squash.
—
This
is
made
in
the
same
manner
as
lemonade,
only
leaving
in
the
crushed
halves
of
the
lemon.
Milk.
—
1.
—
Dissolve
%
lb.
loaf
sugar
in
1
pt.
boiling
water
and mix
with
1
gill
lemon
juice
and
1
gill
sherry;
then
add
3
gills
cold
milk.
Stir
the
whole
well
together
and
then
strain
it.
2.
—
Take
4
lemons,
pare
the
rind
as thin
as
possible;
squeeze
them
into
1
qt.
water,
add
J^
lb.
fine
sugar;
let
it
stand
2
or
3
hours
and
pass
it
through
a
jelly
bag.
3.
—
Effervescing
(without
a
machine).
—
Put
into
each
bottle
2
dr.
sugar,
2
drops
essence
of
lemon,
J^
dr.
bicar-
bonate
potash,
and
water
to
fill
the
bottle;
then
drop
in
35
or
40
gr.
of
citric
or
tartaric
acid
in
crystals
and
cork
immediately,
placing
the
bottles
in
a
cool
place
or
prefer-
ably
in
iced
water.
4.
—
Sesquicarbonate
of
soda,
2
scruples;
sugar,
2
dr.;
essence
of
lemon,
4
drops;
water,
J^
pt.;
lastly,
8
dr.
tartaric
acid,
in
crystals.
Care
must
be
taken
to
avoid
accidents
from
the
bursting
of
the
bottles.
5.
—
Into
a
soda-water
bottle
nearly
filled
with
water
put
1
oz.
sugar;
essence
of
lemon
(dropped
on
the
sugar),
2
drops;
bicarbonate
of
potash
in
crystals,
20
gr.,
and,
lastly,
30
to
40
gr.
of
citric
acid,
also
in
crystals.
Cork
immediately.
Pineapple.
—
1.
—
Carefully
boil
1
lb.
of
sugar
in
1
qt.
of
water
until
it
forms
a
thin
syrup,
removing
all
scum
as
it
rises.
Set
it
to
cool.
Meantime
squeeze
the
juice
of
4
lemons
into
a
dish.
Peel
a
large,
ripe
pineapple,
re-
move
the
eyes
and
grate
it
into
a
large
punch
bowl.
Add
the
lemon
juice
and
stir
it
well
through
the
pineapple.
Then
stir
in
the
syrup.
Let
the
mixture
stand
a
couple
of
hours
and
then
add
1
qt.
of
ice
water.
Put
a
big
lump
of
ice
in
a
punch
bowl,
strain
the
mixture
through
a
fine
sieve
into
the
bowl,
ornament
the
top
with
cut
fruits
and
serve
in
glass
cups.
90