190 FRUIT RECIPES 



allowed to stand over night. In the morning mix thoroughly 

 and bottle (corking tight), placing bottles on the side in 

 cool place. In twelve hours the beer will be ready for use. 



LEMON WHEY 



Boil together for five minutes a pint each of milk and 

 water and the juice of two lemons. Strain and add sugar 

 to taste. 



LEMON SYRUP (With Lemons) 



The following recipe makes it possible to have real lem- 

 onade at any time. To each pint of lemon juice add one 

 pint of water and two and a half pounds of sugar. Add 

 the grated rind of the lemons used, then place in enamelled 

 kettle and simmer slowly until thick, when it should be 

 strained and bottled (hot). 



LEMON SYRUP (Without Lemons) 



To three pints of water add six pounds of sugar and boil 

 five minutes. Into this stir the white of one egg beaten 

 up with half a pint of cold water. When a scum rises (as 

 it will in a few moments) set the kettle off the fire and let 

 stand five minutes, when the scum must be removed. 

 When cool measure and to a gallon of syrup add three 

 ounces of tartaric acid dissolved in half a pint of hot water. 

 With this add one teaspoonful of oil of lemon. The latter 

 must be absolutely sweet and fresh; if the least rancid 

 the syrup will be spoiled. 



LEMON TINCTURE FOR FLAVOURING 

 Pare the lemons quite thin and cover the shavings of the 

 yellow rind with good grain-alcohol. Cork tight. When 

 ready for use the alcohol will be bright yellow. This 

 should then be poured off into a second bottle from which 

 it is to be used. 



