Cherry Cup.—Half-a-pint of claret, a quart of soda-water, and a half-pint bottle of Cherry Jelly.
MULLED PORT WINE.
Dissolve a bottle of Port Wine Jelly and add to it four times its bulk of boiling water with a little nutmeg, and, if liked, a crushed clove.
LEMONADE.
Half-a-teaspoonful of Nelson's Citric Acid dissolved in a quart of water, with a sliced lemon and sweetened with sugar, forms a good lemonade, and is a cooling and refreshing drink. A small pinch of the Citric Acid dissolved in a tumbler of water with a little sugar and a pinch of bicarbonate of potash, makes an effervescing draught. These acidulated drinks are exceedingly useful for allaying thirst; and as refrigerants in feverish and inflammatory complaints they are invaluable.
LEMONADE (A NEW RECIPE).
Dissolve three-quarters of a pound of loaf sugar and the contents of a threepenny packet of Nelson's Citric Acid in a quart of boiling water; then add two quarts of fresh cold water and one-twelfth part of a bottle of Nelson's Essence of Lemon. The above quantity of sugar may be increased or decreased according to taste.
GINGERADE.
Crush an ounce of whole ginger, pour over it a quart of boiling water, cover the vessel, and let the infusion stand until cold. (The Extract of Ginger may be used in place of this infusion). Strain through flannel; add a teaspoonful of Nelson's Citric Acid, six drops of Nelson's Lemon Flavouring, and a quarter of a pound of lump sugar; stir until dissolved, and the Gingerade will be ready.