71. Currant Lemonade

Half a quart of fresh currant-juice is mixed with one quart of cold water and one pound of sugar and strained through a flannel; or you take currant syrup; mix one pound of it with the juice of a lemon and one and one-fourth quarts of cold water.

72. English Milk Lemonade

Peel the rind of two fine lemons very thinly, squeeze the juice of the lemons, cut the rind into small pieces, and let it soak for about twelve hours; filter; mix with two pounds of sugar refined to syrup, a bottle of sherry, and two and a half quarts of fresh, boiling milk. Clear the lemonade by filtering often enough through a flannel bag, and a very cooling summer-drink will crown your efforts.

73. Fig Sherbet

Cut off the stems of two pounds of large dried figs; pierce each with a wooden pick several times; infuse with one and a half quarts of boiling water over night, strain, add a few drops of orange-flower water, some lumps of ice, and the figs, and serve.

74. Gooseberry Lemonade

To one quart of water add one pint of gooseberry-juice, and one pound of pulverized sugar.

75. Ice Lemonade

Well-prepared orange or raspberry lemonade is filled into a bottle; dig this into cracked ice, and serve after three-quarters of an hour, when little lumps of ice are forming in the lemonade.

76. Imperial

Place in a large, well-warmed pot, one ounce of cremor tar-tari, the rind of three very thinly peeled lemons, one and a half pounds of sugar; pour over it two and a half quarts of boiling water, cover the pot well, and let it stand an hour in a temperate place; stir now and then; put it on ice, and decant it very carefully.

77. Boiled Lemonade

Put the rind of two thinly peeled lemons in a tea-pot; then remove the white skin of the fruit, cut them into very thin slices, remove the seeds; put the slices likewise in the pot, and add one pint of boiling water; cover the pot well and let it soak for about ten minutes; drink it hot after sweetening with sugar to taste.

(This lemonade can be very warmly recommended in cases of cold, before going to bed.)

78. Lemonade Sazeuse

Half an ounce of carbonate of magnesia is ground in one pint of water; fill the milky fluid into a glass bottle, add half an ounce of crystallized citric acid, and close the bottle air-tight. After twelve hours filter the fluid into another bottle, in which you first place one-fourth ounce of citric acid and two ounces of sugar syrup; fill the bottle up with fresh water; cork well; fasten the cork with twine, and shake in order to mix the syrup with the water, and to dissolve the citric acid, which then sets free the carbonic acid in the carbonate of magnesia; which acid makes the lemonade sparkle.

79. Orange Lemonade

Take one quart of cold water, the juice of three oranges; rub the peel of them slightly on sugar, add a glass of Rhine wine, and sweeten at your discretion.