clean with cold water. Roll them until soft; then divide each into halves, and use a lemon-squeezer or reamer to express the juice into a small pitcher. Remove all the seeds from the juice, to which add 4 or more tablespoonfuls of white sugar, according to taste. A pint of boiling water is now added, and the mixture stirred until the sugar is dissolved. The beverage is very effective in producing perspiration, and should be drunk while hot. The same formula may be used for making cold lemonade, by substituting ice water for the hot water, and adding a piece of lemon peel. If desired, a weaker lemonade may be made by using more water.
Lemonades, Lemon and Sour Drinks for Soda-Water Fountains.
—Plain Lemonade.—Juice of 1 lemon; pulverized sugar, 2 teaspoonfuls; filtered water, sufficient; shaved ice, sufficient.
Mix and shake well. Garnish with fruit, and serve with both spoon and straws.
Huyler’s Lemonade.—Juice of 1 lemon; simple syrup, 2 ounces; soda water, sufficient. Dress with sliced pineapple, and serve with straws. In mixing, do not shake, but stir with a spoon.
Pineapple Lemonade.—Juice of 1 lemon; pineapple syrup, 2 ounces; soda water, sufficient. Dress with fruit. Serve with straws.
Seltzer Lemonade.—Juice of 1 lemon; pulverized sugar, 2 teaspoonfuls. Fill with seltzer. Dress with sliced lemon.
Apollinaris Lemonade.—The same as seltzer, substituting apollinaris water for seltzer.
Limeade.—Juice of 1 lime; pulverized sugar, 2 teaspoonfuls; water, sufficient. Where fresh limes are not obtainable, use bottled lime juice.
Orangeade.—Juice of 1 orange; pulverized sugar, 2 teaspoonfuls; water, sufficient; shaved ice, sufficient. Dress with sliced orange and cherries. Serve with straws.
Seltzer and Lemon.—Juice of 1 lemon; seltzer, sufficient. Serve in a small glass.
Claret Lemonade.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls. Make lemonade, pour into a glass containing shaved ice until the glass lacks about one inch of being full. Pour in sufficient claret to fill the glass. Dress with cherries and sliced pineapple.
Claret Punch.—Juice of 1 lemon; pulverized sugar, 3 teaspoonfuls; claret wine, 2 ounces; shaved ice, sufficient. Serve in small glass. Dress with sliced lemon, and fruit in season. Bright red cherries and plums make attractive garnishings.
Raspberry Lemonade.—I.—Juice of 1 lemon; 3 teaspoonfuls powdered sugar; 1 tablespoonful raspberry juice; shaved ice; plain water; shake.
II.—Juice of 1 lemon; 2 teaspoonfuls powdered sugar; 1/2 ounce raspberry syrup; shaved ice; water; shake.
Banjo Sour.—Pare a lemon, cut it in two, add a large tablespoonful of sugar, then thoroughly muddle it; add the white of an egg; an ounce of sloe gin; 3 or 4 dashes of abricotine; shake well; strain into a goblet or fizz glass, and fill balance with soda; decorate with a slice of pineapple and cherry.
Orgeat Punch.—Orgeat syrup, 12 drachms; brandy, 1 ounce; juice of 1 lemon.
Granola.—Orange syrup, 1 ounce; grape syrup, 1 ounce; juice of 1/2 lemon; shaved ice, q. s. Serve with straws. Dress with sliced lemon or pineapple.
American Lemonade.—One ounce orange syrup; 1 ounce lemon syrup; 1 teaspoonful powdered sugar; 1 dash acid-phosphate solution; 1/3 glass shaved ice. Fill with coarse stream. Add slice of orange, and run two straws through it.
Old-Fashioned Lemonade.—Put in a freezer and freeze almost hard, then add the fruits, and freeze very hard. Serve in a silver sherbet cup.
“Ping Pong” Frappé.—Grape juice, unfermented, 1 quart; port wine (California), 1/2 pint; lemon syrup, 12 ounces; pineapple syrup, 2 ounces; orange syrup, 4 ounces; Bénédictine cordial, 4 ounces; sugar, 1 pound.
Dissolve sugar in grape juice and put in wine; add the syrup and cordial; serve from a punch bowl, with ladle, into 12-ounce narrow lemonade glass and fill with solid stream; garnish with slice of orange and pineapple, and serve with straw.
Orange Frappé.—Glass half full of fine ice; tablespoonful powdered sugar; 1/2 ounce orange syrup; 2 dashes lemon syrup; dash prepared raspberry; 1/4 ounce {111} acid-phosphate solution. Fill with soda and stir well; strain into a mineral glass and serve.
Hot Lemonades.—
| I.— | Lemon essence | 4 fluidrachms |
|---|---|---|
| Solution of citric acid | 1 fluidounce | |
| Syrup, enough to make | 32 fluidounces |
In serving, draw 2 1/2 fluidounces of the syrup into an 8-ounce mug, fill with hot water, and serve with a spoon.
| II.— | Lemon | 1 |
|---|---|---|
| Alcohol | 1 fluidounce | |
| Solution of citric acid | 2 fluidrachms | |
| Sugar | 20 av. ounces | |
| Water | 20 fluidounces | |
| White of | 1 egg |
Grate the peel of the lemon, macerate with the alcohol for a day; express; also express the lemon, mix the two, add the sugar and water, dissolve by agitation, and add the solution of citric acid and the white of egg, the latter first beaten to a froth. Serve like the preceding.
Egg Lemonade.
—I.—Break 1 egg into a soda glass, add 1 1/4 ounces lemon syrup, a drachm of lemon juice, and a little shaved ice; then draw carbonated water to fill the glass, stirring well.
| II.— | Shaved ice | 1/2 tumblerful |
|---|---|---|
| Powdered sugar | 4 tablespoonfuls | |
| Juice of | 1 lemon | |
| Yolk of | 1 egg |
Shake well, and add carbonated water to fill the glass.
Hot Soda-water Drinks:
Chocolate.
—I.—This may be prepared in two ways, from the powdered cocoa or from a syrup. To prepare the cocoa for use, dry mix with an equal quantity of pulverized sugar and use a heaping teaspoonful to a mug. To prepare a syrup, take 12 ounces of cocoa, 5 pints of water, and 4 pounds of sugar. Reduce the cocoa to a smooth paste with a little warm water. Put on the fire. When the water becomes hot add the paste, and then allow to boil for 3 or 4 minutes; remove from fire and add the sugar; stir carefully while heating, to prevent scorching; when cold add 3 drachms of vanilla; 1/2 to 3/4 ounce will suffice for a cup of chocolate; top off with whipped cream.
| II.— | Baker’s fountain chocolate | 1 pound |
|---|---|---|
| Syrup | 1 gallon | |
| Extract vanilla | enough |
Shave the chocolate into a gallon porcelained evaporating dish and melt with a gentle heat, stirring with a thin-bladed spatula. When melted remove from the fire and add 1 ounce of cold water, mixing well. Add gradually 1 gallon of hot syrup and strain; flavor to suit. Use 1 ounce to a mug.
III.—Hot Egg Chocolate.—Break a fresh egg into a soda tumbler; add 1 1/2 ounces chocolate syrup and 1 ounce cream; shake thoroughly, add hot soda
