Lemonade (One Glass)

Mix the juice of half a lemon and two or three teaspoonfuls of sugar (sugar-syrup is better if at hand); mix until the sugar is dissolved, then fill with cold water.

Lemonade Recipe

1 quart of syrup at 35°S. 2 quarts of water. 6 lemons, juice and yellow rind.

Pour the hot syrup over the yellow rinds of the lemon, from which every particle of the white portion has been removed, and let stand until cold. If the flavor be desired less strong, use the syrup cold, or less of the yellow rind. Add the juice to the water and mix with the cold syrup. All fruit juice, except, perhaps, pineapple, currant, and grape, is more agreeable, if uncooked. Let the lemonade stand on the ice in a closed jar two hours before serving.

Orangeade Recipe

1 quart of syrup at 35°S. 3 lemons, juice only. 6 oranges, juice and yellow rind. 2 quarts of water.

Prepare as lemonade.

Currantade Recipe

1 quart of red currants. 1 quart of syrup at 35°S. 1/2 pint of raspberries. 2 quarts of water. 1 lemon, juice only.

Crush the currants and raspberries, add the water and filter the whole through a jelly-bag. Add the syrup, cold, to the filtered juice, turn into jars, close tightly, and let stand on tie ice two hours before serving. One quart of water and one pint of sugar boiled rapidly twenty minutes gives about one pint of syrup at about 35 on the syrup gauge.

Pineapple Lemonade Recipe

2 cups of sugar. The juice of 3 or 4 lemons. 1 pint of water. A grated pineapple. 1 quart of water (about).

Boil the sugar and pint of water ten minutes; let cool, and add the lemon juice and the pineapple; let stand two hours, add the quart of water (charged water preferred) and serve at once.

Strawberryade Recipe

1 quart of syrup at 35° (syrup gauge). Juice of 3 lemons. 1 pint of strawberry juice. 2 quarts of water.

Mash the berries, add the lemon juice, and strain into the cold syrup; add to the water, and proceed as in lemonade. Additional water will be needed in this and the other similar beverages.

Claret Cup Recipe

1 quart of claret wine. 1/2 cup of brandy. 1 quart of charged Apollinaris water. Sugar syrup to sweeten. 1 pint of water, or tea. Mint leaves, if liked. The juice of 6 lemons. Strawberries, or pieces of pineapple.

Mix all the ingredients, save the Apollinaris, the mint and the fruit; chill on ice. At serving add the other ingredients.