Imperial. No. 1.
The juice of two large lemons, rather more than an equal quantity of white wine, and an immoderate proportion of sugar, put into a deep round dish. Boil some cream or good milk, and put it into a tea-pot; pour it upon the wine, and the higher you hold the pot the better appearance your imperial will have.
Imperial. No. 2.
Four or five quarts of boiling water poured to two ounces of cream of tartar, and the rinds of two lemons cut very thin, with half a pound of sugar. Well mix the whole together: and, when cold, add the juice of the two lemons.
Imperial. No. 3.
Two ounces of cream of tartar, four ounces of sugar, six quarts of boiling water, poured upon it, the juice and peel of a lemon; to be kept close till cold.
Lemonade. No. 1.
To two quarts of water take one dozen lemons; pare four or six of them very thin, add the juice to the water, and sweeten to your taste with double-refined sugar. Boil a quart of milk and put into it; cover and let it stand all night, and strain it through a jelly-bag till it runs clear. Leave the lemon-pips to go into the bag with the other ingredients.
Lemonade. No. 2.
The peel of five lemons and two Seville oranges pared very thin, so that none of the white is left with it; put them in a basin, with eight ounces of sugar and a quart of boiling water. Let it stand all night, and in the morning squeeze the juice to the peels, and pick out the seeds; then put to it a quarter of a pint of white wine; stir all well together; add half a pint of boiling milk, and pour it on, holding it up high. Let it stand half an hour without touching it; then run it through a jelly-bag.