MILK LEMONADE

Evening Post, Volume CV, Issue 142, 16 June 1923, Page 18

MILK LEMONADE

The idea of mixing lemonade with milk is really very old, but it appears to be a somewhat unuusual beverage. The recipe is as follows: —-Take any number of lemons suitable to the quantity of lemonade required. Pare them as thin as poßsible, then rub the surface with pieces of sugar, to extract all the yellow or zest; put the saturated sugar and half the parings into a basin, and squeeze the lemons over it, with sugar to taste. Boiling milk and hot water are added, in the proportions desired. Orangeade may bo made in the same way. An old-fashioned and extravagant way of preparing lemonade is to add six eggs and their shells to sixteen pounds of sugar and three quarts of water. Beat tho whole mass, boil, and then skim well and flavour with lemon juice. This mixture should be diluted with water, and may be taken either hot or cold. An innocuous beverage, once popular in France for children's parties, is made by boiling lino sugar in milk and. flavouring with lomon juice. This was usually served cold, and offered as an alternative to tho frugal boiling water with sugar beloved by elderly Kronen ladies, who considered it to be a lino Hoporific. Lomon wine is iiiiuli* by lidding (wo pounds of lump sugar mill .one pound of raisins, and Hie juice :i.ncl peel of a liii-go Vnion to a K allou of wulor. The lemon, however, should not be put, in until the wino lias dono ferment-