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Lemon,
Lime,
Mint,
Etc.
2.
—
For
pineapple
lemonade
use
the
juice
of
4
small
lemons,
a
can
of
shredded
pineapple,
a
cupful
of
sugar
and
4
cupfuls
of
water.
Make
a
syrup
of
the
sugar
and
water
and
cool
it
before
adding
the
lemon
juice.
Preservation
of
Lemon
Juice.
—
Agitate
a
prolonged
time
with
finest
powdered
talcum,
filter,
add
sugar,
boil
and
then
fill
hot
into
bottles
and
seal
while
still
hot.
Powder.
—
1.
—
Take
1
oz.
crystallized
citric
acid,
rub
it
fine
and mix
thoroughly
with
1
lb.
dry
pulverized
white
sugar.
Put
in
a
single
drop
of
oil
of
lemon
peel
to
flavor
it
and mix
well;
preserve
in
bottles
for
future
use.
In
place
of
citric
acid
you
may
take
tartaric
acid.
2.
—
Tartaric
acid,
1
oz.;
powdered
sugar
4
oz.;
essence
of
lemon,
fine,
1
dram.
Mix
these
ingredients
well
together,
spread
them
on
a
plate,
stir
and
turn
over
repeatedly
until
thoroughly
dry.
Divide
into
20
equal
portions,
wrap
them
carefully
in
separate
papers
and
store
for
use
in
an
air-tight
tin.
Each
portion
is
sufficient
for
1
glass
of
lemonade.
Seltzer.
—
Take
the
juice
of 1
lemon
with
J^
glass
of
chipped
ice,
1
oz.
of
lemon
syrup
made
from
the
fruit
and
1
teaspoonful
powdered
sugar.
Draw
on
about
2
oz.
of
soda
and
stir
well
until
the
sugar
is
dissolved.
Strain
into
a
tall
mineral
glass
and
fill
with
soda,
using
the
fine
stream
to
stir.
Serve
while
foaming.
If
you
have no
freshly
made
lemon
syrup
cut
2
or
3
slices
of
the
lemon
rind
into
the
glass
when
mixing.
The
powdered
sugar
must
be
used
to
give
"life"
to
the
drink.
Lime
1.—
Lime
fruit
syrup,
%
oz.;
lemon
syrup,
%
oz.;
solution
acid
phosphate,
1
dram;
shaved
ice,
2
oz.
Mix
with
soda,
stir
thoroughly,
strain
into
8-oz.
glass,
fill
slowly
with
coarse
stream
and
stir
again.
2.
—
Pure
lemon
syrup,
1
oz.;
lime
juice,
J^
oz.
Pour
over
fine
ice
in
mineral
glass,
fill
up
with
soda
and
stir.
3.—
Into
a
13-oz.
glass,
tall
and
slender,
draw
\
X
A
oz.
91