One pound powdered frosting sugar, one quarter pound tartaric acid, one quarter pound carbonate of soda, forty drops essence of lemon. Add the latter to the sugar, mix well. Having dried it well pass it through a sieve, and keep in a closely corked bottle. A teaspoonful will suffice for a tumbler of water.
LEMON SYRUP.
MRS. FARQUHARSON SMITH.
Two ounces citric acid, one ounce tartaric acid, one half ounce epsom salts, five pounds white sugar. Grate the rind of three lemons, juice of six lemons, three pints boiling water, when cold add the whites of two eggs well beaten, strain through muslin, and then bottle.
LEMON SYRUP.
MRS. ARCHIBALD LAURIE.
One quart juice of fresh lemons, the yellow skin only of six lemons, one quart boiling water, four pounds white sugar. Let it stand for twenty-four hours. If not quite dissolved melt over a gentle heat. Filter through a jelly bag and bottle tightly corked, will keep for three months in a cool place.