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FINE LEMONADE FOR PARTIES.
(Use a punch bowl—1 gallon.)
Take the rind of 8 lemons;
Juice of 12 lemons;
2 pounds of loaf sugar;
1 gallon of boiling water;
Eub the rinds of the 8 lemons on the sugar until it
has absorbed all the oil from tbem, and put it with the
remainder of the sugar into a jug; add the lemon juice
and pour the boiling water over the whole. When
the sugar is dissolved, strain the lemonade through
a piece of muslin, and, when cool, it will be ready for
use.
The lemonade will be much improved by having
the whites of 4 eggs beaten up with it. A larger or
smaller quantity of this lemonade may be made by
increasing or diminishing the quantity of the in
gredients.
BRANDY SHRUB.
(Use bowl to make six quarts.)
4 pounds of loaf sugar, dissolve well with a bottle
of plain soda-water.
2 quarts of old brafidy (Martell);
3 quarts of sherry wine;
10 lemons.
Peel the rinds of 4 lemons;
Add the juice of the other 6 lemons and mix with
brandy into the bowl; cover it close for 5 days, then
add the sherry wine and sugar, strain through a bag
and bottle it.
This also applies to all the other
shrubs.