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Classic
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page 119
LEMON SYRUP.
Take the juice of twelve lemons, grate the rind of six in it, let it stand over
night, then take six pounds of white sugar, and make a thick syrup. When it is
quite cool, strain the juice into it, and squeeze as much oil from the grated
rind as will suit the taste. A table-spoonful in a goblet of water will make a
delicious drink on a hot day, far superior to that prepared from the stuff
commonly sold as lemon syrup.--Miss Abbie G. Backus, West Killingly, Conn.
ICED TEA.
Prepare tea in the morning, making it stronger and sweeter than usual; strain
and pour into a clean stone jug or glass bottle, and set aside in the ice-chest
until ready to use. Drink from goblets without cream. Serve ice broken in small
pieces on a platter nicely garnished with well-washed grape-leaves.
Iced tea may be prepared from either green or black alone, but it is considered
an improvement to mix the two.
LEMON TEA.
Tea made like that for iced tea (or that left in the tea-pot after a meal), with
sugar to taste, a slice or two of lemon, a little of the juice, and some pieces
of cracked ice, makes a delightful drink. Serve in glasses.
RASPBERRY VINEGAR.
Fill a stone jar with ripe raspberries, cover with the purest and strongest
vinegar, let stand for a week, pour the whole through a sieve or strainer,
crushing out all the juice of the berries; to each pint of this vinegar, add one
and a half pounds lump sugar and let boil long enough to dissolve, removing scum
which may arise; then remove from the fire, let cool, bottle and cork tightly.
Two table-spoons of this vinegar, stirred into a tumbler of iced water, makes a
delicious drink, or a little soda may be added.
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