Lemon Whey
Boil together for five minutes a pint each of milk and water and the juice of two lemons. Strain and add sugar to taste.
LEMON SYRUP (With Lemons) The following recipe makes it possible to have real lemonade at any time. To each pint of lemon juice add one pint of water and two and a half pounds of sugar. Add the grated rind of the lemons used, then place in enamelled kettle and simmer slowly until thick, when it should be strained and bottled (hot).
LEMON SYRUP (Without Lemons) To three pints of water add six pounds of sugar and boil five minutes. Into this stir the white of one egg beaten up with half a pint of cold water. When a scum rises (as it will in a few moments) set the kettle off the fire and let stand five minutes, when the scum must be removed.
When cool measure and to a gallon of syrup add-three ounces of tartaric acid dissolved in half a pint of hot water. With this add one teaspoonful of oil of lemon. The latter must be absolutely sweet and fresh; if the least rancid the syrup will be spoiled.