THE LEMON 189 



Strain this, pouring it on to a large tablespoonful of shaved 

 ice; shake up and pour into glass from which it is to be 

 served. 



EGG LEMONADE WITH SHERRY (In Quantity) 



Slice thin four lemons, add six dessertspoonfuls of sugar 

 and pour over this three pints of boiling water. Let 

 stand several hours, then add one-half pint of sherry. 

 Strain and add the well- whipped whites of the four eggs and 

 a pinch of salt. Pack ice around the pitcher and when 

 chilled serve. 



ITALIAN LEMONADE 



Slice one dozen lemons, add to them a pound of sugar, 

 and let stand over night. In the morning strain, add one 

 pint of sherry and three pints of boiling water. Beat 

 or shake this well, then add one pint of boiling milk and 

 strain. Drink hot or cold. 



LEMON-ORANGEADE 



Use as many oranges as lemons and carbonated, instead 

 of "plain," water. Mix the juice with amount of sugar re- 

 quired some hours before serving, at the last moment, 

 only, adding the carbonated water. Pineapple juice may 

 be substituted for the orange, and as an artistic finish, a 

 graceful touch is the addition of shredded orange, pine- 

 apple, cherries, berries, or angelica. 



LEMON GINGER BEER 



Pour eight quarts of cold water over six thin-sliced 

 lemons, with one and a half pounds of sugar and a little less 

 than an ounce of ginger root. Let this come to a boil 

 before adding one tablespoonful of cream of tartar, then 

 strain and let stand till cool, when a yeast cake dissolved 

 or broken into bits should be stirred in and the whole 



