Recipes for temperance drinks for winter and summer : trifles & sweets without alcohol.

Date:
1914
Catalogue details

Licence: In copyright

Credit: Recipes for temperance drinks for winter and summer : trifles & sweets without alcohol. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    EGG LEMONADE. One fresh egg, tablespoonful sugar, four or five dashes lemon juice, four or five lumps of ice ; fill with water, shake well, aud strain. SODA LEMONADE. Tablespoonful sugar, three or four dashes lemon juice, three or four lumps ice, a bottle of plain soda water ; stir well, and serve with straws. ORANGEADE. Tablespoonful of sugar, squeeze the juice of one orange, fill glass half full of stiaved ice, fill with water ; dress with fruit, and serve with straws. SWEETS AND CRERMS. TRIFLE. Three-quarter pint of double cream, one pint of custard, one tin of apricots, five or six small sponge cakes, 3-oz. macaroons, 3-oz. ratafias, 2-oz. of almonds, blanched and peeled, 12 pistachio nuts, blanched, peeled, and finely chopped ; pour all the syrup from the apricots into an enamelled pan, add one tablespoon- ful castor sugar, a pinch of powdered cinnamon, two tablespoonfuls of lemon juice, and one-eighth pint of any fruit syrup, allow it to boil, and pour over the apricots, then pour off and allow to get cool For the custard, put into a pan one pint of milk, a strip of yellow lemon rind, and a bay leaf, allow it to infuse one hour in a warm place (not hot), then add yolks of