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APOLLINARIS LEMONADE.
(Use a large bar glass.)
7 to 8 dashes of lemon juice;
f tablespoonful of powdered sugar;
3 or 4 lumps of broken ice;
Fill up glass with apollinaris water, strain into fizz
glass, and serve with straw.
No fruit should be used in making this drink.
CLARET LEMONADE.
(Use a large bar glass.)
2 tablespoonful of sugar;
G to 8 dashes of lemon juice;
Fill tumbler nearly full with fine-shaved ice, and
the balance with water; shake up well with a shaker,
ornament with fruits in season and top it off with
i glass of claret wine; be careful to have the claret
flowing on top of lemonade, and serve with a straw.
MARASCHINO PUNCH.
(Use a large punch bowl.)
Mix as follows:
4 pounds of sugar;
2 quarts of water;
4 lemons, the juice only;
4 oranges, the juice only;
1 quart of maraschino;
1 .dozen eggs, the whites only, whipped;
Mix the sugar, water and juice of punch together;
strain, freeze, add the whipped whites of the eggs,
and beat up and serve.