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Classic
Cook Books
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page 230
Lemonade, to be made a day before wanted.
Pare two dozen of tolerably sized lemons as thin as possible, put eight of the
rinds into three quarts of hot, not boiling water, and cover it over for three
or four hours. Rub some fine sugar on the lemons to attract the essence, and put
it into a china-bowl, into which squeeze the juice of the lemons. To it add one
pound and a half of fine sugar, then put the water to the above, and three
quarts of milk made boiling hot; mix, and pour through a jelly-bag till
perfectly clear.
Another way.--Pare a number of lemons according to the quantity you are likely
to want; on the peels pour hot water, but more juice will be necessary than you
need use the peels of. While infusing, boil sugar and water to a good syrup with
the white of an egg whipt up; when it boils, pour a little cold water into it;
set it on again, and when it boils up take the pan off, and set it to settle. If
there is any scum, take it off, and pour it clear from the sediment to the water
the peels were infused in, and the lemon-juice; stir and taste it, and add as
much more water as shall be necessary to make a very rich lemonade. Wet a
jelly-bag, and squeeze it dry, then strain the liquor, which is uncommonly fine.
Lemonade that has the flavour and appearance of Jelly.
Pare two Seville oranges and six lemons as thin as possible, and steep them four
hours in a quart of hot water. Boil a pound and a quarter of loaf sugar in three
pints of water, and skim it. Add the two liquors to the juice of six China
oranges, and twelve lemons; stir the whole well, and run it through a jelly-bag
till clear. Then add a little orange-water, if you like the flavour, and, if
wanted, more sugar. It will keep well if corked.
Raspberry Vinegar.
Put a pound of fine fruit into a china-bowl, and pour upon it a quart of the
best white wine vinegar; next day strain the liquor on a pound of fresh
raspberries; and the following day do the same, but do not squeeze the fruit,
only drain the liquor as dry as you can from it. The last
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