874. Lemonade.—Peel six lemons free from pith, cut them up in small pieces, and put them with two cloves in a bottle, with half a pint of hot water, and place it in a bain-marie, or stewpan, with boiling water, and let it stand by the side of the fire for one or two hours, taking care it does not boil; remove it and let it remain until cold; then take half a pint of lemon-juice, half a pint of capillaire—if none, use sugar, that will make the same quantity of syrup—to which add a few drops of orange-flower water; add the infusion of the rind, stir well together, and add two quarts of cold water. The acidity of some lemons is greater than others, in which case, and also if using lime-juice, more capillaire must be used.

875. Cold Punch.—Proceed as above for lemonade, but add one pint of capillaire to half a pint of lemon-juice, one pint of pale brandy, one pint of pale rum, one tablespoonful of arrack, and five quarts of cold water; let it remain some time before it is decantered.

876. Port Wine Negus.—Take one quart of new port wine, of a fruity character, one tablespoonful of spirit of cloves, one teacupful of sugar, one lemon sliced, half a nutmeg grated, pour over these two quarts of boiling water.

877. White Wine Fillip.—Take one bottle of sherry or Madeira, or champagne, or any other good white wine, a gill of noyeau or maraschino, the juice of half a lemon, add to it one quart of calf’s foot jelly well sweetened and boiling hot, and serve immediately.

878. Sandwiches.—In making a large quantity, a stale quartern loaf should be taken and trimmed free from all crust, and cut into slices the eighth of an inch in thickness, slightly buttered, and then thin slices of meat, nicely trimmed, may be laid on and covered with another slice of bread, and then cut into eight parts; should they be but some time before they are wanted, they ought to be put one over the other, as they thus keep moist,—a little mustard and salt may be added to the meat, if preferred. Some thin slices of gherkin may be added to the meat, and the same plan can be adopted with pickled fish, brawn or sausages.

The following varies the common mode of making sandwiches:

Take a small quantity of very fresh cream cheese, put it into a basin or a marble mortar, add some salt, pepper, and a little mustard, beat it well up until it is of the same consistence as butter; if too hard add a little of the latter, and use it as butter on the bread, with slices of meat between. Or make it into salad sandwiches:—cover the bread as before, and have ready some mustard and cress and water-cresses well washed and dried, put into a bowl with mayonnaise sauce, and when ready to serve place it neatly between the bread.