Cookery for every household

Wipe the lemons, and peel the rind off them very thinly, then halve them and strain out juice. Now put the lemon rind, juice, sugar, and tartaric acid into a large jug and pour over the boiling water. Stir frequently until nearly cold, and when quite cold, bottle and cork tightly. One table-spoonful of this in a tumblerful of cold water or soda water makes a refreshing drink. syrup. 1 table-sp. castor sugar. Soda water. Ice. 2979. Lemonade Punch 1 lemon. 2 table-sps. water. 1 table-sp. raspberry Put the strained juice of a lemon into a large glass with the water, sugar, and raspberry syrup. Add some crushed ice, and fill up with soda water. A thin slice of lemon may be placed on the top. Serve with a straw. Other fruit syrups may be used, and a little brandy may be added. 2980. Lemon Squash 1 lemon. Cracked ice. 1 small bottle soda or Sugar to taste, seltzer ice. Strain the juice from the lemon into a tumbler, add a little cracked ice, and fill up with soda or seltzer water. Castor sugar may be stirred in to taste. The ice is sometimes omitted. 2981. Lemon Syrup, 1 \ lb. citric acid (crystals) 1 1 lb. lemons. 3 lbs. loaf sugar. | 4 pts. boiling water. Put the loaf sugar into a large basin or crock, and pour over it 3 pints boiling water. Peel the rind very thinly off the lemons, taking off only the yellow and none of the white, and add it to the sugar and water. Then dissolve the citric acid in a saucepan with the remainder of the water, and pour it also into the crock. Peel the lemons, carefully removing all the white pith, which is not used ; cut the lemons themselves into slices, remove as many of the seeds as possible, and then add them to the rest. Cover the crock, and allow the lemon syrup to stand for a day or two, stirring occasionally. Strain through muslin or a fine cloth, and bottle and cork tightly. Two table-spoonfuls of this syrup is sufficient for a tumblerful of plain or soda water. 2982. Lemon Syrup, 2 Fresh lemons. Sugar. Brandy. Take about six lemons, wipe them, peel the rind off them as thinly as possible, and cut it in small pieces. Then press the juice out of the lemons, strain it, and measure it. To each pint of juice allow 1 lb. of sugar and £ gill good brandy. Put all together into a jug or basin, adding the prepared rinds, cover and let it stand for 24 hours. Then strain through muslin, and bottle for use. A little of this syrup mixed with iced water or aerated water will make a delicious summer drink. 2983. Milk Punch, 1 Put into a tumbler a small wine-glassful of brandy with a table-spoonful of castor sugar. Add a little crushed ice, and fill up with cold milk. Grate a little nutmeg over the top, and serve with a straw. 2984. Milk Punch, 2 Put into a large tumbler 1 table-spoonful raspberry syrup, 1 table-spoonful curaçao or noyeau, 1 table-spoonful rum or brandy, and a dessertspoonful of fine sugar. Add a little crushed ice, fill up with milk and grate a little nutmeg over the top. 2985. Mulled Claret 1 pt. claret. \ pt. water. 3 to 4 oz. sugar. 2 cloves. Rind of J lemon. 1 inch cinnamon stick. A grate of nutmeg.