Squeeze the lemons, allowing two lemons for every three glasses of lemonade; remove any seeds that may have fallen in, or strain the juice if the lemonade is wanted clear. Sweeten the juice with sugar, or, better, with sugar syrup. When ready to use, add the necessary amount of water and a large piece of ice if served in a bowl, or put cracked ice into the glasses if only a few glassfuls are made. Put a thin slice of lemon or a few shavings of lemon-zest into each glass.
To two and one half cupfuls of orange-juice, the juice of two lemons, and the grated rind of one orange, add two cupfuls of syrup at 32° (see page 513), or sweeten to taste; add enough water to bring it to 11° on the syrup gauge, or to taste; strain and place it on ice until ready to use.
Put a claret-glassful of claret into a tumbler; add a teaspoonful of sugar, or sweeten to taste; fill the glass with ice cracked fine, and add a little water if desired. Place a shaker over the glass and mix it well; add a strawberry, raspberry, bit of pineapple, orange, or any fruit convenient; add, also, two straws. Cobblers may be made of sherry, Catawba, or any wine, using a quantity in proportion to the strength desired. They are meant as light cooling drinks, and should not be strong of wine.