The "Queen" cookery books: Ices

Lemonade. — Rub off the yellow part of the rind of six goo.- lemons, or eight limes, on to |lb. of loaf sugar, and place this in a jug with -|lb. caster sugar and enough absolutely boiling water to cover it all ; cover the jug and let it all stand till cold, and the sugar perfectly dissolved ; now strain on to this the juice of the lemons, and add as much water and, if necessary, sugar as you think right (this depends on the strength you wish the lemonade to be), and bank up the jug in ice and salt, covering it with newspaper as said above. Serve icy cold, with thin slices of lemon floating in it. Or: peel the lemons as above very thinly, so as only to get the yellow part, and pour on to this just enough absolutely boiling water to cover it all ; meanwhile, prepare a jjint of clear sugar and water syrup, strain the juice of the lemons into this, and add the water in which (he peel was steeped when it is quite cold, with enough cold filtered water to bring it to the strength you desire, and ice as before, serving in the same way. Abroad the pips of the fruit are steeped with the peel, but this gives a rather bitter taste to those not used to it. If the lemons of which this is made are fully ripe, the lemonade will be of a bright yellow tint, but if the fruit is rather unripe and consequently green (especially the case with limes), the liquid will also he of a faint greenish shade. Orgeat Syrup. — Blanch llh. of sweet almonds and loz. of bitter ones, then mince and pormd them in a marble mortar to a smooth paste, moistening them with the juice of half a lemon ; when pounded, add to it a pint of barley-water, and rub it all through a sieve, or wring it through a tammy. Now pour a little of the strained liquid back on to the sediment that did not go through the sieve, and mix it well together ; add to this another pint of barley-water, and wring this also through the tammy, add it to the first lot, and to each pint of liquid allow Ijlb. of simar and a drachm each of orange flower water and of rectified spirit. Bottle, and cork closely. With this the Americans make orgeat lemonade thus : Eub the rim of a soda water glass with a piece of freshly cut lemon peel, then put into it half a wineglassful of orgeat syrup, the strained juice of half a lemon, and fill up with a “ split ” of iced soda water. Mind the glass itself is very cold for this. Milk Lemonade. — Dissolve together one pound of loaf sugar, a gill of lemon juice, half a pint of sherry, and a pint of water, and let it stand till cold. Then pour to it a quart of new milk, and set it in ice as before. Some of the lemon rind rubbed off on to the sugar is a great improvement to this. Orangeade. — This can be made precisely as in the recipe for lemonade ; or, well wipe four oranges and two lemons, and slice them without peeling; lay these slices in a pan with half a pound of caster sugar, and pour on to them two quarts of absolutely boiling water, cover the pan, and leave till perfectly cold, and ice.