This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
Apple Lemonade - Wash apples and dice, using everything, including skin and core. Cook with enough water to cover, strain through a cloth and add one cup sugar for each cup of juice thus obtained. Dissolve sugar in the juice and cool. Fill glasses half full of this apple sirup, add to each glass the juice of half a lemon and fill up with ice and water.
Berry Lemonade - To each glass of lemonade add two tablespoons of crushed fresh or canned berries - strawberries, raspberries, blackberries, loganberries or blueberries. Seedy fruits should be strained. Garnish with whole berries and serve with crushed ice.
Currant Lemonade -
1 cup sugar 4 cups currants
1 cup water Lemons
Cook the sugar with the currants until the fruit is soft. Add the water, strain and cool. Allow one-half lemon and one-half glass of currant sirup for each serving. Fill glasses with ice and water.
Egg Lemonade, No. 1 - For each glass use one beaten egg; add the juice of one lemon and one-fourth teaspoon nutmeg. Fill glass with chilled water; shake well and serve.
No. 2 - Into a tall glass half full of crushed ice put a spoonful of chopped fruit, pineapple, peaches or crushed berries. Beat in an egg, add juice of one lemon and sugar to taste. Fill glass with plain or effervescent water and shake or stir until very cold.
Lemon Frost - Fill a tall glass one-fourth full of cracked ice, add lemonade fill the glass three-fourths full and frost the top with a spoonful of stiffly beaten egg-white sweetened slightly and flavored with lemon-juice.
Lemon Ginger - For each glass allow two tablespoons ginger sirup, the juice of one-half lemon and two tablespoons pineapple-juice. Fill with cracked ice and water.
Lemon Mint - For each glass squeeze the juice of one lemon over six or seven crushed mint leaves. Sweeten to taste and add chopped ice, and water to fill the glass.
Pineapple Lemonade -
1 quart boiling water
1 cup sugar
1 cup tea infusion
Wash, slice and pare the pineapple, and take out all the eyes. Prepare the tender part to serve. Put the core, the rind and the grated rind of the lemon in a kettle and pour on the boiling water. Cover and simmer for half an hour. Strain through cheese-cloth. Add sugar, tea and lemon-juice. Serve cold. As some pineapples are much more sour than others, more sugar may be necessary.