914. To Keep Lemon Juice

914.    To Keep Lemon Juice. Buy lemons when cheap and keep them in a cool place two or three days; roll them to make them squeeze easily. Squeeze the juice in a bowl, and strain it through muslin which will not permit a particle of the pulp to pass through. Have ready 1/2 and 1/4 ounce phials, perfectly dry. Fill them with the juice so near the top as only to admit 1/2 tea-spoonful of sweet oil in each,or a little more if for larger bottles. Cork them tight, and put them in a cool dark place. When you want the juice, open such a sized bottle as you will use in a few days. Wind some clean cotton on a skewer, and dip it in, to absorb all the oil. When the oil is removed the juice will be as fine as when first bottled.

915. Portable Lemonade

915.      Portable Lemonade. Take 1 pound finely-powdered loaf sugar, 1 ounce tartaric or citric acid, and 20 drops essence of lemon. Mix, and keep very dry. 2 or 3 tea-spoonfuls of this stirred briskly in a tumbler of water will make a very pleasant glass of lemonade. If effervescent lemonade be desired, 1 ounce carbonate of soda must be added to the above.

916. Lemonade Powders

916.    Lemonade Powders. Pound and mix together 1/2 pound loaf sugar, 1 ounce carbonate of soda, and 3 drops oil of lemon. Divide the mixture into 16 portions, wrapped in white paper. Then take 1 ounce of tarBRE WING.

taric acid, and divide into 16 portions,, wrapping them in blue paper. Dissolve one of each kind in half a tumbler of water, mix the two solutions together, and drink while effervescing.

917. Lemon Soda Nectar

917.    Lemon Soda Nectar. Juice of 1 lemon, 3/4 tumblerful of water, powdered white sugar to taste, 1/2 small tea-spoonful of carbonate of soda. Strain the juice of the lemon, and add to it the water, with sufficient white sugar to sweeten the whole nicely. "When well mixed, put in the soda, stir well, and drink while in an effervescing state.

918. Milk Punch

918.    Milk Punch. Take 1 table-spoonful white sugar, 2 table-spooonfuls water, 1 wine-glass cognac brandy, 1/2 wine-glass Santa Cruz rum, 1/3 tumblerful shaved ice. Fill with milk, shake the ingredients well together, and grate a little nutmeg on top.

919. Brandy Punch

919.    Brandy Punch. Take 1 table-spoonful raspberry syrup, 2 table-spoonfuls white sugar, 1 wine-glass water, 11/2 wine-glass brandy, 1/2 small sized lemon, 2 slices of orange, 1 piece of pineapple. Fill the tumbler with shaved ice, shake well, and dress the top with berries in season ; sip through a straw.

920. Whiskey Punch

920.    Whiskey Punch. Take 1 wineglass whiskey (Irish or Scotch), 2 wine-glasses boiling water, sugar to taste. Dissolve the sugar well with 1 wine-glass of the water, then pour in the whiskey, and add the balance of the water, sweeten to taste, and put in a small piece of lemon rind, or a thin slice of lemon.