How To Keep Lemon Juice

To every pint of juice put a pound of double refined sugar; stir it until the sugar is quite dissolved; then bottle it. Put a teaspoonful of salad oil on the top and cork it close. When wanted for use apply a bit of raw cotton to the oil, and it will immediately be absorbed. Keep it in ounce phials. Put a large tablespoonful of this juice to half a gill of iced water for drinking; or for hot lemonade use boiling water.

Lemonade

Twelve lemons; one pound of loaf sugar. Peel the lemons very thinly. Squeeze the juice from twelve fine lemons, taking care to strain it well from pips; put to it one pound of loaf sugar; pour a little boiling water on the peel and let it stand to infuse, covering it closely. When cold, strain this water from the peel into the juice and sugar. Put it into decanters for present use. One wineglass to half a pint of water.

Slice a lemon as thin as possible, and add a slice to each glass of lemonade.

The addition of a piece of pine apple to each glass gives a delightful flavour.

Orange And Lemon Beverage

One lemon; six oranges; one pint of water; one pound of sugar; add water to taste.

Peel both the lemon and oranges, cover the peels with boiling water, and let them infuse, covering them closely. Squeeze the juice of oranges and lemon. Boil the water and sugar together to a syrup, skimming it clear. When the syrup and peel-water are cold, mix them, straining the water from the peel into the syrup; then add the juice; stir it well. Add as much water as will make it a pleasant drink, and a few lumps of ice.

Lemonade To Be Made The Day Before Wanted

Pare two dozen lemons as thin as possible, put eight of the rinds into three quarts of hot, not boiling, water, and cover it over for three or four hours; rub some fine sugar on the other lemons to attract the essence, and put it into a china bowl, into which squeeze the juice of the lemons. To it add one pound and half of fine sugar, then put the water to the above, and three quarts of milk made boiling hot; mix and pour through a jelly-bag till perfectly clear.

Lemonade

Pare a number of lemons according to the quantity you are likely to want; on the peels pour hot water, but more juice will be necessary than you need use the peels of. While infusing, boil sugar and water to a good syrup, with the white of an egg whipt up; when it boils, pour a little cold water into it; set it on again, and when it boils up, take the pan off, and put it to settle. If there is any scum, take it off, and pour it clear from the sediment to the water the peels were infused in, and the lemon juice; stir and taste it, and add as much water as shall be necessary to make a very rich lemonade, then strain the liquor, which is uncommonly fine, through a jelly-bag.

Lemonade That Has The Flavour And Appearance Of Jelly

Pare two Seville oranges and six lemons as thin as possible, and steep them four hours in a quart of hot water; boil a pound and a quarter of loaf sugar in three pints of water, and skim it; add the two liquors to the juice of six China oranges, and twelve lemons; stir the whole well, and run it through a jelly-bag till clear; then add a little orange water if you like the flavour, and, if wanted, more sugar. It will keep well if corked.