Monday, July 7, 2014

Beverages Part 4 Lemonades

Finishing my Monday morning beverages; here are some Lemonade recipes.

—Lemons furnish two important products for the formation of beverages, an acid juice, and an aromatic stomachic oil, contained in the rind. Lemon juice is a slightly turbid, very sour liquid, having a pleasant flavor when diluted. It contains a considerable quantity of gummy mucilage, which causes it to become mouldy on exposure to the air. It is capable of furnishing a large number of acidulated drinks, which are exceedingly useful in allaying thirst, and are most valuable for their anti-scorbutic properties.
In making any kind of lemonade, the proportions given need not be adhered to, but the quantities
ordered may be increased or lessened to suit the taste.
For a quart of lemonade, take six lemons and a quarter of a pound of sugar; rub off part of the yellow rind of the lemons on to the sugar, squeeze the juice on to the latter, and pour on the water boiling hot; mix the whole, and run through a flannel jelly-bag.
Lemons are not always to be procured, especially on a journey, and we have, therefore, much pleasure in drawing attention to the following useful directions for making portable lemonade

Excellent Portable Lemonade.
—Rasp with a quarter of a pound of sugar, the rind of a fine juicy lemon ; reduce the sugar to powder, and pour on it the strained juice of the fruit ; press the mixture into a jar, and when wanted for use dissolve a tablespoonful of it in a glass of water; it will keep a considerable time. If too sweet for the taste of the drinker, a very small portion of citric acid may be added when it is taken.

—A cheap substitute for lemonade may be made as follows: Tartaric acid, a quarter of an ounce; sugar, six ounces ; essence of lemon, dropped on the sugar, about four or five drops; boiling water, two- pints. This, allowed to stand till cold, makes a wholesome, cooling, summer beverage, economical in its cost, but the flavor is not equal to that prepared from lemon juice.

—Take the peel of six lemons, free from pith, cut it up in small pieces, and put it with two cloves into a bottle containing half a pint of hot water, place the bottle in a stewpan with boiling water, and let it stand by the side of a fire for one or two hours, taking care it does not boil; then take half a pint of lemon juice, half a pint of syrup, if none, use plain syrup, or sugar, in like proportion, adding a few drops of orange flower water; add the infusion of the rind, which has been previously made, and allowed to be come cold, stir well together, and add two quarts of cold water.

Lemonade a la Scum
—Put a quart of water in a stewpan to boil, into which put two moist dried figs, each split in two; let it boil l1. quarter of an hour, then have ready the peel of a lemon, taken of f rather thickly, and the half of the lemon cut in thin slices; throw them into the stewpan, and boil two minutes longer, then pour it into a jug, which cover closely with paper until cold, then pass it through a sieve, add a teaspoonful of honey, and it is ready for use.
Orangeade a la Soye—Proceed as for lemonade, but using the whole of the orange, a little of the peel included, sweetening with sugar-candy, and adding a teaspoonful of arrowroot, mixed with a little cold water, which pour into the boiling liquid at the same time you put in the orange. The 8.1‘rowroot makes it very delicate.

—Put a quarter of a pound of sugar into a small stewpan, with half a pint of water, which boil about ten minutes, or until forming a thickish syrup ; then add the rind of a fresh‘ lemon and the pulp of two; let it boil two minutes longer, when add two quarts of barley-water, made without sugar and lemon; boil five minutes longer, pass it through a hair sieve into a jug, which cover with paper, making a hole in the centre to let the heat through; when cold it is ready for use; if put cold into a bottle, and well corked down, it would keep good several days.
Source: The Goodey's Lady's Book Receipts ©1870

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