LuMONADn is one of the mo.st refreshing of drinks. It may be made either for present use, or to be bottled and mixed with water as wanted, ancl there are many ways of making both kinds. Tlie follow- ing are perhaps the best: — For present use. — Put 1 lb. of white sugar, 1 oz. cream of tartar, and 2 lemons cut in slices (or a teaspoonful essence of lemon) in a large jug, ancl pour over all 3 quarts of boiling water. This is a veiy cooling drink, and costs about 2d a quart. Note. — One lemon is about equal to 10 drops of essence of lemon, or to I drachm of citric acid. If essence of lemon is used in place of lemon, it should be mixed when it is lukewann. A good harvest drink. — Boil oz. hops and oz. ginger (bruised) in 1^ gallons of water for 25 minutes ; add 1 lb. of best brown sugar, and boil 10 minutes more ; then strain, and bottle while hot. It will be ready for drinking when cold. It should be kept in a cool place. Dried horehound may be used instead of hops. Cost, 3d a gallon. One ounce of coffee and A ounce of sugar, in 2 quarts of water, is a very thirst-quenching drink ; so is cold tea ; but neither of these is so supporting as the oatmeal drinJv. Boiling water poured on a few slices of lemon, with a little sugar, makes a refreshing drink. Lemonade. 1 lb. of powdered Loaf Sugar, IJ oz. of Tartaric Acid, 1 teaspoonful of Easonce of Lemon✪ Lemonade. Pour on the sugar 1 pint of boiling water ; when melted, stir in the aoid and lemon essence. When cold, put in well-corked bottles. 206 TRIED FAVOURITES COOKERY BOOK. Lemon Syrup (1). * 3 lb. Loaf Sugar, 6 breakfastcupfula Cold Water, 1 oz. Citric✪ Lemon Syrup (1) Roll the lemon to soften it, pare the rind off the lemons, put it in a pan with the water, and boil gently for ^ hour. Add the juice of the lemons, and boil another \ hour, with the lid on. Strain. Boil gently with the sugar and acid for 5 minutes. When cold, bottle for use. ’ Lemon Syrup (2), 1 oz. Tartaric Acid, 3 lb. Lump Sugar, 1 teaspoonful Essence of Lemon. Pour 3 pints of boiling water✪ Lemon Syrup (2) over the sugar. WTien lukewarm add the acid and lemon. Colour with burnt sugar. Lemon Syrup (3). Bring to the boil 6 lb. of lump sugar, ^ lb. of tartaric crystals, and 2 quarts of water. When cold, add 2 drachms oil of lemon✪ Lemon Syrup (3) and bottle ; will keep any length of time. Lemon Squash. 1 lb. Sugar, 2 oz. Citric Acid, 1 pint Cold Water, 5 drops Essence of Lemon✪ Lemon Squash. Boil 3 minutes. A Lesson on Milk Drinking^. Few people know that there is a good and a bad way of drinking milk. The bad way is that which they generally follow, viz., to swallow a large quantity at once. When milk goes into the stomach it is in- stantly curdled, and if it is curdled into one big mass, the juices of the stomach can work on only the outside of it. This is the reason that many people who like milk, and to whom it should be of the utmost benefit, cannot drink it. They say it gives them indigestion, and they are right. Let them give it another chance. But this time they must sip it slowly, not taking more than a good teaspoonful at one sip, and taking at least four minutes to finish the glassful. Each little sip thus becomes curdled up by itself when it passes into the stomach, the digestive juices percolate freely around it, and it speedily becomes assimilated.

AI-modernized reading of the original text

Lemonade is one of the most refreshing of drinks. It may be made either for present use, or to be bottled and mixed with water as wanted, ancl there are many ways of making both kinds. Tlie following are perhaps the best: — For present use. — Put 1 lb. of white sugar, 1 oz. cream of tartar, and 2 lemons cut in slices (or a teaspoonful essence of lemon) in a large jug, ancl pour over all 3 quarts of boiling water. This is a very cooling drink, and costs about 2d a quart. Note. — One lemon is about equal to 10 drops of essence of lemon, or to 1/2 drachm of citric acid. If essence of lemon is used in place of lemon, it should be mixed when it is lukewann. A good harvest drink. — Boil 1/2 oz. hops and 1/2 oz. ginger (bruised) in 1.5 gallons of water for 25 minutes ; add 1 lb. of best brown sugar, and boil 10 minutes more ; then strain, and bottle while hot. It will be ready for drinking when cold. It should be kept in a cool place. Dried horehound may be used instead of hops. Cost, 3d a gallon. One ounce of coffee and 1/2 ounce of sugar, in 2 quarts of water, is a very thirst-quenching drink ; so is cold tea ; but neither of these is so supporting as the oatmeal drink. Boiling water poured on a few slices of lemon, with a little sugar, makes a refreshing drink. Lemonade. 1 lb. of powdered Loaf Sugar, 1.5 oz. of Tartaric Acid, 1 teaspoonful of Essence of Lemon. Pour on the sugar 1 pint of boiling water ; when melted, stir in the acid and lemon essence. When cold, put in well-corked bottles. Lemon Syrup (1). 3 lb. Loaf Sugar, 6 breakfastcupfuls Cold Water, 1 oz. Citric Roll the lemon to soften it, pare the rind off the lemons, put it in a pan with the water, and boil gently for 1/2 hour. Add the juice of the lemons, and boil another 1/2 hour, with the lid on. Strain. Boil gently with the sugar and acid for 5 minutes. When cold, bottle for use. ’ Lemon Syrup (2), 1 oz. Tartaric Acid, 3 lb. Lump Sugar, 1 teaspoonful Essence of Lemon. Pour 3 pints of boiling water over the sugar. When lukewarm add the acid and lemon. Colour with burnt sugar. Lemon Syrup (3). Bring to the boil 6 lb. of lump sugar, 1/2 lb. of tartaric crystals, and 2 quarts of water. When cold, add 2 drachms oil of lemon and bottle ; will keep any length of time. Lemon Squash. 1 lb. Sugar, 2 oz. Citric Acid, 1 pint Cold Water, 5 drops Essence of Lemon. Boil 3 minutes. A Lesson on Milk Drinking^. Few people know that there is a good and a bad way of drinking milk. The bad way is that which they generally follow, viz., to swallow a large quantity at once. When milk goes into the stomach it is instantly curdled, and if it is curdled into one big mass, the juices of the stomach can work on only the outside of it. This is the reason that many people who like milk, and to whom it should be of the utmost benefit, cannot drink it. They say it gives them indigestion, and they are right. Let them give it another chance. But this time they must sip it slowly, not taking more than a good teaspoonful at one sip, and taking at least four minutes to finish the glassful. Each little sip thus becomes curdled up by itself when it passes into the stomach, the digestive juices percolate freely around it, and it speedily becomes assimilated.

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