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Southland Times, Issue 22472, 7 November 1934, Page 5

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Lemonade

A Cool Drink for Hot Days.

This way of making lemonade preserves all the vitamins so essential to health. Take six lemons and wash well, and peel them very thinly. Put the rind into a glass jar and add loz of sugar to each lemon. Cover the jar with screw top if possible, shake well and stand it in a sunny window for a day. The sugar will then have drawn all the essential oil from the rind. Now add one pint of cold water _ to each lemon and strain off after stirring well. To this add the juice of the lemons, removing pips. Stir well and place a few sprigs of mint on top, and keep as cool as possible before ingThis is a real fresh fruit recipe, and the flavour is delicious and the method simple. With Honey.

Ingredients: 12 lemons, squashed whole, peel included; 11b honey, with 3 quarts of cold water. Method: Place lemons in saucepan with cold water. Bring to boil. Then stir in honey. Keep stirring for five minutes. Take off and strain through a hair sieve into earthenware vessel. Can be served hot or cold.

By this method, the essences of the lemon peel and honey are blended and happily “married”, as the wine makers understand it. The piquancy and mellow “bouquet” of the cordial _ are brought to perfection by the action of the honey. Sugar has not the same effect. Welsh Nectar.

With 21b loaf sugar have two gallons water, lib raisins, three lemons. Boil the water, put it into a large dish, and let it stand till it is nearly cold. Add the sugar, raisins, rind and juice of the lemons. Let it stand for four days, stirring frequently. Then strain through a sieve or cloth and put into bottles. In a fortnight it will be ready for use.

The American Way. One of the most cooling and pleasant drinks I have ever tasted is lemonade prepared by the American method, which is as follows:

Put into a quart jug the juice of two lemons, one tablespoonful of icing sugar, and one wineglassful of water, then fill up with crushed ice. Add soda water and then a dash of raspberry syrup. Place two slices of lemon on top. Serve after 10 minutes with a straw.