1876 How to Mix Drinks or the Bon-Vivant's Companion 2$50 by Jerry Thomas

86 RASPBERET EFFEEyESCrN'G DRAUGHT.

ade be desired, one ounce of carbonate of soda must ba added to the above.

232. Draught Lemonade, or Lemon Sherbet. Fourlemons sliced,fourouncesof lump-sugar,one quart of boiling water. Very fine. A cheaper drink may be made thus: One ounce of cream of tartar,one ounce of tartaric or citric acid, the juice and peel of two lemons, and half a potmd, or more, of loaf-sugar. The sweeten ing must be regulated according to taste. 283. Imperial Drink for Families. Two ounces of cream of tartar, the juice and peel of two or three lemons, and half a pound ot coarse sugar. Put these into a gaUon pitcher, and pour on boiling water. When cool, it will be fit for use. 234. Nectar. One drachm of citric acid, one scruple ofbicarbonate of potash, one ounce of white sugar, powdered. Ffil a soda- water bottle nearly full of water, drop in the potash and sugar, and lastly the citric acid. Cork the bottle up irn- mediately^ and shake. As soon as the crystals are dis solved, the nectar is fitfor use. It may be colored with a small portion of cochineal. 235. Raspberry,Strawberry, Currant, or Orange Effervescing Draughts. Take one quart ofthe juice ofeither ofthe above fruits, filter it, and boil it into a syrup, with one pound of pow dered loaf-sugar. To this add one ounce and a half oftar- taric acid. When cold put it into a bottle, and keep i| well corked. When required for use, fill a half-nint turn