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Lemonade(Beverages.) - (Nelsons Home Comforts)
Half-a-teaspoonful of Nelson's Citric Acid dissolved in a quart of
water, with a sliced lemon and sweetened with sugar, forms a good
lemonade, and is a cooling and refreshing drink. A small pinch of the
Citric Acid dissolved in a tumbler of water with a little sugar and a
pinch of bicarbonate of potash, makes an effervescing draught. These
acidulated drinks are exceedingly useful for allaying thirst; and as
refrigerants in feverish and inflammatory complaints they are
PINEAPPLE LEMONADEPare and grate a ripe pineapple; add the juice of four lemons and a
syrup made by boiling together for a few minutes two cups of sugar and
the same quantity of water. Mix and add a quart of water. When quite
cold strain and ice. A cherry, in each glass is an agreeable addition,
as are a few strawberries or raspberries.
QUICK LEMONADEWash two lemons and squeeze the juice; mix thoroughly with four
tablespoons of sugar, and when the sugar is dissolved add one quart of
water, cracked ice, and a little fresh fruit or slices of lemon if
If the cracked ice is very finely chopped and put in the glasses just
before serving it will make a better-looking lemonade. When wine is used
take two-thirds water and one-third wine.
MILK LEMONADEDissolve in one quart of boiling water two cups of granulated sugar, add
three-fourths of a cup of lemon juice, and lastly, one and a half pints
of milk. Drink hot or cold with pounded ice.
EGG LEMONADEBreak two eggs and beat the whites and yolks separately. Mix juice of
two lemons, four tablespoons of sugar, four cups of water and ice as for
lemonade; add the eggs; pour rapidly back and forth from one pitcher to
another and serve before the froth disappears.
MARASCHINO LEMONADETake the juice of four lemons, twelve tablespoons of sugar, eight cups
of water, one cup of maraschino liquor and a few cherries.
How To Make LemonadeProceed in all particulars as directed for making orangeade, using, for
the purpose, lemons instead of oranges.
Egg Lemonade 192 Calories1 egg
2 tablespoons sugar
2 tablespoons lemon juice
1 cup cold water
Beat the egg thoroughly, add the sugar and lemon juice; pour in
gradually the water, stirring until smooth and well mixed. Strain and
serve. Two tablespoons of sherry or port may be added if desired.
Lemonade No 1To two quarts of water take one dozen lemons; pare four or six of them
very thin, add the juice to the water, and sweeten to your taste with
double-refined sugar. Boil a quart of milk and put into it; cover and
let it stand all night, and strain it through a jelly-bag till it runs
clear. Leave the lemon-pips to go into the bag with the other
Lemonade No 2The peel of five lemons and two Seville oranges pared very thin, so that
none of the white is left with it; put them in a basin, with eight
ounces of sugar and a quart of boiling water. Let it stand all night,
and in the morning squeeze the juice to the peels, and pick out the
seeds; then put to it a quarter of a pint of white wine; stir all well
together; add half a pint of boiling milk, and pour it on, holding it up
high. Let it stand half an hour without touching it; then run it through
Lemonade No 3Three quarts of spring water, the juice of seven lemons peeled very
thin, the whites of four eggs well beaten, with as much loaf-sugar as
you please: boil all together about half an hour with half the
lemon-peel. Pour it through a jelly-bag till clear. The peel of one
Seville orange gives it an agreeable colour.
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