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Robert Kemp Philp
790
Powdered
sugar,
four
pounds;
citric
or
tartaric
acid,
one
ounce;
essence
of
lemon,
two
drachms;
mix
well.
Two
or
three
teaspoonfuls
make
a
very
sweet
and
agreeable
glass
of
extemporaneous
lemonade.
2289.
Milk
Lemonade.
Dissolve
three
quarters
of
a
pound
of
loaf
sugar
in
one
pint
of
boiling
water,
and
mix
with
them
one
gill
of
lemon
juice,
and
one
gill
of
sherry,
then
add
three
gills
of
cold
milk.
Stir
the
whole
well
together,
and
strain
it.
2290.
Champagne
Lemonade.
Champagne
Lemonade,
composed
of
two
bottles
of
champagne,
one
bottle
of
seltzer
water,
three
pomegranates,
three
lemons,
and
of
sugar
sufficient,
is
a
princely
beverage
in
hot
weather;
only
care
must
be
taken
that
perspiration
is
not
hereby
too
much
encouraged.
2291.
Summer
Champagne.
To
four
parts
of
seltzer
water
add
one
of
Moselle
wine
(or
hock),
and
put
a
teaspoonful
of
powdered
sugar
into
a
wineglassful
of
this
mixture;
an
effervescence
takes
place,
and
the
result
is
a
sort
of
champagne,
which
is
more
wholesome
in
hot
weather
than
the
genuine
wine
known
by
that
name.
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