A little cream of tartar or citric acid added to these renders them more cooling in summer and spring.
Plain Lemonade.—Cut in very thin slices three lemons, put them in a basin, add half a pound of sugar, either white or brown; bruise all together, add a gallon of water, and stir well. It is then ready.
French Plum Water.—Boil 3 pints of water; add in 6 or 8 dried plums previously split, 2 or 3 slices of lemon, a spoonful of honey or sugar; boil half an hour and serve.
For Fig, Date, and Raisin Water, proceed as above, adding the juice of half a lemon to any of the above. If for fig water, use 6 figs.
Any quantity of the above fruits may be used with advantage in rice, barley, or arrowroot water.
Effervescent Beverages.
Raspberry Water.—Put 2 tablespoonfuls of vinegar into a large glass, pour in half a pint of water; mix well.
Pine-apple Syrup.—Three tablespoonfuls to a pint.
Currant Syrup.—Proceed the same.
Syrup of Orgeat.—The same.