Cassell's dictionary of cookery

two drachms of white sugar powdered, twentysix grains of bicarbonate of soda, six grains of the finest Jamaica ginger powdered, and one drop of essence of lemon. Mix these ingredients, and wrap the powder in blue jjaper. Take thirty-five grains of powdered tartaric acid, or thirty grains of powdered citric acid, and Avrap in white paper. To use, dissolve each colour in about half a glassful of water ; mix the two, and drmk whilst effervescing. Powders, Ginger Beer (another way). • — Take sixteen ounces of white sugar powdered, one ounce of the finest Jamaica ginger, five ounces of bicarbonate of soda, and fifty or sixty di'ops of essence of lemon. JMix, and divide the powder between ninety-six blue papers. Put six ounces of tartaric acid into the same number of white papers. Use as directed in the preceding recipe. Powders, Lemonade. — Take twelve grains of powdered citric or tartaric acid, half an ounce of white sugar powdered, one drop of essence of lemon, or a little of the yellow peel of a lemon rubbed oft' on a lump of sugar. Enough for one glass. Powders, Lemonade (another way).— Take four pounds of white sugar powdered, an ounce and a half of citric or tartaric acid, and a quarter of an ounce of essence of lemon. Mix well, and bottle for use. To make a glass of lemonade, take one to two dessert-spoonfuls of the powder. Powders, Lemonade (another way). — Powder half an ounce (apothecaries' weight) of citric or tartaric acid with three ounces of loaf sugar and a few drops of oil of lemon-peel. Rub these ingredients thoroughly together in a marble mortar, and divide the powder into twelve parts. For use, dissolve one of these in half a pint of cold water. Powders, Lemonade, Effervescing. — Take one pound of powdered white sugar, a quarter of a pound of bicarbonate of soda, and one and a half drachms of essence of lemon. Mix these ingredients thoroughly, and divide them between six dozen papers. Take five ounces of tartaric or citric acid, and divide it between the same number of white papers. Use as in the case of Ginger Beer Powders {see Powders, Ginger Beer). Powders, Sherbet. — Prepare in the same way as Lemonade Powders, varying the flavouring ingredient to suit the particular case. Powders, Soda-water. — Place thirty grains of bicarbonate of soda in each blue paper, and twenty-five grains of tartaric acid or twenty-four grains of citric acid in each ■white paper. To use, mix the contents of each paper separately in about half a glassful of water ; mix the two and drink at once. This is a cooling, wholesome summer drink, but it should not be partaken of to excess. Powders, Spruce Beer.— Prepare in the same way as Ginger Beer Powders, but, instead of powdered ginger, use three to six drops of the essence of spruce. Prawn. — The prawn is a delicate shell-fish, very much Uke a shrimp, but larger and more delicate in flavour. It varies very much in price. Prawn and Lobster Soup.— Take a