The encyclopaedia of practical cookery

Lemon Wine. — To Jgall. of water allow 1 Jib. of crushed loaf sugar and two large Lemons; peel the yellow rinds off the latter as thinly as possible, and put it into a tub that will hold the desired quantity of wine ; boil the sugar and the water together for twenty minutes, keeping it well skimmed, then pour it over the Lemon-peel. Squeeze the juice out of the Lemons, and put it, with lib. of loaf sugar for every pint, into a pan, and boil until reduced to a thick syrup. When ready, mix the syrup with the water and peel, and when the mixture is just lukewarm put in it a piece of toast thickly covered on both sides with yeast. Let it work for two days, pour it into a cask, close the bung, and let it remain undisturbed for three months. At the end of that time draw off the wine, put it into bottles, cork tightly, and pack away in a cellar. Lemonade. — (1) Put Joz. of tartaric acid in a jug with 6oz. of loaf sugar, and 4 or 5 drops of essence of Lemons. For details respecting Culinary Processes, Utensils, Sauces, etc., referred to, see under their special heads. hemons— continued. pour over these ingredients lqt. of boiling water, cover the jug, and let it stand until cold. This makes an excellent summer beverage, very cheap, but not equal, perhaps, to that made of Lemon-juice. (2) Grate the yellow peel of half a Lemon into a bowl ; add fib. of loaf sugar, pour over it the strained juice of a Lemon and a half, and let it stand for two hours, then add 1 wineglassful of sherry and immediately lqt. of boiling milk. Strain through a flannel bag, let it cool, and keep it on ice till served. (3) Put l|lb. of loaf sugar in a stewpan with f pint of water, and let it boil till the sugar is well dissolved ; skim, and leave to cool. When half cold, mix in luz. of citric acid and 20 drops of essence of Lemons, stir well together, and bottle till wanted for use. (4) Steep the thin yellow rinds of seven Lemons in lqt. of water for two hours, then add the juice of the Lemons, fib. of sugar, and 1 pint of white wine. Put 1 pint of fresh milk in a saucepan over the fire, and add it, boiling, to the lemonade. Let it stand for one hour, then strain it through a jelly-bag till clear. It is then ready for use. (5) Put the thin peel of two oranges and six lemons into a basin, pour over lqt. of boiling water, and let them steep for four or five hours. Prepare a syrup by boiling ljlb. of sugar in 3 pints of milk, skim well, mix up with the other liquor, add the juice of six oranges and twelve Lemons, stir well for a few minutes, strain the liquor through a flannel bag, ice it, and serve in glasses. (6) Put 41b. of loaf sugar in a saucepan with lqt. of water and stir it until dissolved, then mix with it 4oz. of tartaric acid, 2 drachms of acetic acid, and boil. Let the mixture get cold, then flavour with essence of Lemons. Procure some pint bottles, pour into each a little more than J pint of the lemonade, fill the bottles with water, put 30 grains of bicarbonate of soda in each, and at once cork them down tightly. Keep in a cool place till wanted for use.