Page:Domestic French Cookery.djvu/121

You need not stir it more than two or three times.

Allow a whole lemon and four or five lumps of loaf-sugar to half a pint of cold water. Roll the lemons hard on a table to make them more juicy. Cut them in half, and squeeze them over the sugar. Then pour on the water, and stir till the sugar is dissolved. Take out whatever seeds may have fallen in. In warm weather, put a lump of ice into each glass.

Take three large lemons, and roll them very hard on the table to make them more juicy. Then pare them as thin as possible. Cut out the pulp, and throw away the seeds and the white part of the rind. Put the yellow rind and the pulp into a pint of boiling water; set it on the fire, and let it boil two or three minutes. Take it off, and throw in a tea-spoonful of raw green tea of the best sort, and let it infuse about five minutes. Then strain it through linen. Stir into it three quarters of a pound of loaf-sugar, and a pint of brandy, or any other suitable liquor. Set it again over the fire, and when it is just ready to boil, remove it, and pour it into a china bowl or pitcher.

Take four ounces of powdered tartaric acid, and two drachms of essential oil of lemon. Mix them together, and keep them in a well-corked phial. A table-spoonful mixed with sugar and water, will make six or eight glasses of lemonade.

It will keep about a month, but not longer, as it will then lose its strength.