[Lemonade, Orangeade, &c. Contents]
Lemonade.
Take half a pint (mutchkin) spring water, half a pound loaf sugar, the peel of a lemon cut down in the water, half a pint (two gills) lemon juice, mix all together and run it through a flannel bag; if too sour add more water and sugar.
This answers for immediate use, but lemon syrup is ready at all times, and will keep in any climate, and requires only to be reduced with water, vide p. 45. Or,
Take the juice of six lemons and the grate of two to about three gills of syrup, reduce it with water to your taste.
Orangeade.
Take the grate of two and the juice of four China oranges, the juice of one lemon and about two gills of syrup, add water to reduce it to your taste, add sugar, juice, or water, as it needs; strain it through a silk, or lawn sieve.
Fresh Currant Water.
Take a quart (choppin) of ripe currants, squeeze them through a sieve, add six ounces pounded sugar, the juice of one lemon, and water to reduce it to your taste; strain it through a sieve for use. It may also be made with currant jelly, by adding lemon juice, syrup and water, to make it a proper richness, add some extract of cochineal to heighten the colour.
Raspberry Water.
Take two pints mutchkins of ripe rasps press them through a sieve with the back of a wooden spoon add eight ounces pounded sugar the juice of a lemon reduce it with water to your taste strain it through a sieve.
It is also made from jam, with eight ounces jam, the juice of four lemons; reduce it with water to your taste, colour it with the extract of cochineal and strain the whole through a sieve.
Bergamot Water.
Take a pint (mutchkin) syrup, the juice of six lemons, reduce it with water, but make it rich, then add about a teaspoonful of essence of bergamot; strain it through a sieve.
Strawberry Water.
Make it the same way as ordered for raspberries. Barberry water is made the same way.
Orgeat.
Take six ounces sweet and one ounce bitter almonds, pound them very fine with one gill orange flower water; then add a quart (choppin) water and syrup to your taste; strain it through a fine sieve, or cloth. For Orgeat Syrup, see p. 44.
Raspberry Vinegar.
Put three pounds ripe raspberries into a stone jar, or large china bowl, pour over them six pints (mutchkins) of best wine vinegar; twenty four hours after strain the liquor through a hair sieve upon a like quantity of fresh raspberries; next day do the same, and the day following repeat the straining, and add the liquor to more fresh raspberries. Then dip a jelly bag in vinegar, into which pour the raspberries and liquor, let it run clear into a jar, but do not squeeze it; to every pint (mutchkin) of this liquor, weigh one pound refined sugar, break it very small, which add to it; stir it about, and when the sugar is dissolved put the jar into a pan of water upon the fire; let it simmer about ten minutes and carefully take off the scum, when cold put it in bottles for use.
A spoonful of this mixed with a small tumbler of water and a little sugar, makes a most refreshing and pleasing beverage.
