1933 American Bar Guide by R C Miller

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

white of an egg beaten up with it; a little sherry mixed

with it also makes this beverage much nicer.

235. Orangeade

This agreeable beverage is made the same way as lem–

onade, substituting oranges for lemons.

236. Orgeat Lemonade

(Use large bar glass)

wine-glass of orgeat syrup.

The juice of half of a lemon.

Fill the tumbler one-third full of ice, and balance with

water. Shake

~vell,

and onnament with berries in season.

237. Ginger Lemonade

Boil twelve pounds and a half of lump sugar for twenty

minutes in ten gallons of water; clear it with the whites

of six eggs. Bruise half a pound of common ginger, boil

with the liquor, and then pour it upon ten lemons pared.

When quite cold, put it in a cask, with two tablespoonfuls

of yeast, the lemons sliced, and half an ounce of isinglass.

Bung up the cask the next day; it will be ready in two

weeks.

238. Soda Nectar

(Use large tumbler)

Juice of one lemon.

tumblerful of water.

Powdered white sugar to taste.

small teaspoonful of carbonate of soda..

Strain the juice of the lemon, and add to 1t the water,