Lemonade is one of the oldest and still one of the best of the popular
beverages. The juice of a lemon contains citric acid, a little malic
acid, with sugar, albumen, etc. Its acids are capable of oxidation in
the body where they become converted into carbonates. Thus the juice
of lemons or limes is much used in cases of fevers, because by this
same process of oxidation the acid citrate salts are converted into
carbonates, which neutralize bodily waste and promote the removal of
acid and toxin poisons. The aerated “lemonade” sold in bottles and
syphons bears only the most distant relationship to the lemon and is
not a desirable beverage from the health point of view. The same holds
good as regards the lemonade crystals, so extensively advertised to-day.
Lemonade.
Take a washed lemon, pare rind off thinly--do not grate deeply, as the
pith is bitter and unpleasant--then extract the juice with a glass
lemon squeezer. Add to the pared rind and juice 1 oz. of honey in a jug
and pour over all 1 pint of boiling water, cover jug, allow to cool,
and when cold strain. Cover well to preserve aroma; serve iced. Do
not make the lemonade by pouring boiling water upon slices of lemon
because the bitter pith will then spoil the flavour of the drink for
most people.
Alternative Method.
Slice thinly 1 whole lemon and rind; put this into 1½ pints of cold
water; cook down to ½ pint; strain. This is bitter, but some prefer it.
Lemonade de Menth.
Add to 1 quart of strong lemonade (iced) a few drops of essence of
peppermint, and some cherries cut up. Add white of egg for hoarseness,
and black coffee for headache.
Lemon or Orange Squash.
Add the juice of 1 lemon or of 2 oranges, to 1 pint of plain water. Use
honey by preference if sweetening is desired.
The bottled lemon squashes and lime cordials are not pure in the
strict sense of the term, since they are bound to contain 10 per
cent. alcoholic pure spirit by Government regulations.