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.
SUPERIOR LEMON A LA SoYEm
—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