Lemonade should be made in the proportion of one lemon to each large goblet. Squeeze the lemons and take out any seeds. If you do not like the pulp strain the juice. Sweeten the drink well though that is a matter of taste. The pleasant tart taste should be preserved. Add water to the juice and when serving put cracked ice and a thin slice of lemon into each glass. E. J. C.
Take one-half cupful of currant jelly, one-half cupful of sugar, two teaspoonfuls of ginger; stir well together, put in a quart pitcher and fill with ice water. If one wants it sweeter or sourer more of the ingredients may be put in. It is a cooling drink and almost as good as lemonade, some preferring it. Mrs. C. R. Thompson.
A syrup that is nice for bottling for future use is made by boiling the juice from one dozen lemons till clear, with two pounds of white sugar to each pint. A pint of water should be added to the pulps, and this strained with the juice of the lemons. Boil ten minutes, stirring all the time. This makes a nice drink. Mrs. M. Harper.
Take one quart of cold water, three and one-fourth pounds of white sugar, one teaspoonful of oil of lemon, one tablespoonful of flour beaten up with the whites of five eggs; mix together. Divide the syrup and add four ounces of carbonate of soda to one-half, which put in a bottle. Then add three ounces of tartaric acid to the other one-half of the syrup and bottle it also. When a cool drink is wanted take two pint tumblers and placing a tablespoonful of syrup (one from each bottle) in each tumbler; fill each one half full of fresh cold water. Then pour both into one tumbler and it is ready. Mrs. Jane Harding.
Squeeze the juice of one lemon into one cupful of cold water, sweeten to taste. When well mixed put in one small teaspoonful of carbonate of soda; stir well, and drink while the mixture is in an effervescing state.
Take one half bottle of Hire's Extract, three cupfuls of sugar, one-half tablespoonful of ginger, one cent's worth of yeast, two and one-half gallons of water, or enough to make it lukewarm. Put the sugar and ginger in a bowl, pour boiling water on to dissolve. Then remove them to a large pan and add the rest of the water. Make it cool enough so that the extract and the yeast may be added. The yeast should have been dissolved in a cupful of warm water. Then bottle and let it stand a day before placing it on ice. Mrs. Maggie Black.
Fill a stone jar that is not glazed, with raspberries; pour vinegar over them till the jar is full. Let it stand nine days, stirring it every day. Strain it off and to every pint of juice add three-quarters of a pound of white sugar. Boil it as long as any scum rises, and bottle up for use. A dessert-spoonful of this in a glassful of water will prove a refreshing drink. Mina Wester.
Take a ten-pound basket of very ripe sweet grapes, stew well, strain and bottle immediately in patent-cork bottles. With two quarts sweet lemonade mix one small bottle of the juice and you have a rich, delicate, handsome and healthful drink. Minerva Felt.
Take any quantity of Concord grapes, after they get ripe and sweet; pick them from the stems, wash clean and cook until they are soft, then mash with potato masher. Strain through colander, then through a cloth or jelly bag; measure the juice and allow one-half pound of sugar to one quart of juice. Boil together, but not too long, or the flavor of the grapes will be destroyed; bottle and seal for use the next summer. Pour a small bottle of juice into a pitcher of lemonade or can be drank alone for invalids. Rilla C. Johnson.
Two pounds of grapes, three tablespoonfuls of sugar, one cupful of water. Squeeze the grapes in a coarse cloth, to extract the juice; add the sugar, and when dissolved, the water, let stand for a few minutes on ice. Serve in glasses with shaved ice. Add more sugar if the grapes are tart.
Mrs. Minnie Maynard.