Cassell's dictionary of cookery

Ginger Beer (other ways). — Take a pound and a half of common brown sugar or treacle, a gallon and a half of water, an ounce of ground ginger, and a lemon if liked. Boil, and then add yeast. 2. Dissolve four ounces of candied ginger in two gallons and a quarter of boiling water, add two pounds of sugar, one ounce of powdered citric acid, when nearly cold, and two table-spoonfuls of yeast. Lemonade. — This favourite beverage is easily made and extremely refreshing. To make a quart, take two lemons or more, according to taste, pare thinly off a little of the rind, or rub lumps of sugar upon it. Squeeze out the juice of the fruit, and mix it with two ounces of white sugar, including what has been rubbed upon the lemons. Add boiling hot water, and when cool enough strain the liquor. Dilute the preparation with water to the strength required. Should lemons not be in season, syrup of lemons m.ay be used, or crystallised citric acid and sugar, adding a few drops of the essence of lemon. Lemonade, like all similar drinks, is rendered much more refreshing by being iced. Lemonade (au kit) Take half a pint of lemon juice, the same of white wine, three-quarters of a pound of loaf sugar, and a quart of boiling water. Mix, and when cold add a pint of boiling milk. Lot it stand twelve hours, then pour through a jelly-bag. This makes two quarts ; about seven lemons will produce half a pint of juice. Lemonade (Soyer's recipe). — Thinly peel the third part of a lemon, which put into a basin with two table-spoonfuls of sugar. Roll the lemon with your hand upon the table to soften it ; cut it in two lengthwise, squeeze the juice over the peel, &c., stir round for a minute with a spoon to form a sort of syrup, pour over i. pint of water, mix well, and remove the pips ; ■\t will then be ready for use. If a very large lemon and full of juice and very fresh, you may make a pint and a half to a quart, adding sugar and peel in proportion to the increase of water. The juice only of the lemon and sugar will make lemonade, but it will then be deprived of the aroma which the rind contains, the said rind being generally thrown away. Mint Julep. — Put about a dozen of the young sprigs of mint into a tumbler. Add a tablespoonful of white sugar, half a wine-glassful . of peach, and the same of common brandy, then fill up the tumbler with poimded ice. Nectar. — This is a verj' simple and pleasant drink, and generally liked. Dissolve two pounds of loaf sugar in three quarts of hot water. 'UTien cool, add quite half an ounce of tartaric or, preferably, citric acid, and a teaspoonful of fresh essencs of lemon. Colour according to fancy with burnt sugar, strain, and bottle. This preparation will keep two or ,three weeks, and is the better for being made a few days before it is wanted. Orangeade. — Squeeze out the juice of an ,orange, pour boiling water on a little of the peel, and cover it close. Boil water and sugar to a thin syrup, and skim it. Wlien all are cold, mix the juice, the infusion, and the syrup with as much more water as will make a rich drink. Strain through a jelly-bag, and ice.