FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.
Today's topic will be beverages...
Ginger Lemonade.
Boil twelve and one-half pounds of lump sugar, for twenty minutes, in ten gallons of water; clear it with the whites of six eggs. Bruise one-half pound of common ginger, boil with the liquor, and then pour it upon ten lemons pared. When quite cold, put it in a cask with two tablespoonfuls of yeast, the lemons sliced, and add one-half ounce of isinglass. Bung up the cask the next day. It will be ready to bottle in three weeks. And to drink in another three weeks. (NOT RECOMMENDED FOR THE BEGINNER).
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