The American Pastry Cook

Jessup Whitehead's American Pastry Cook — the hotel pastry trade's own manual, in hundreds of numbered recipes.

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Plain Lemonade

Three or four lemons, according to size, and a small cup of sugar to a quart of water. Slice the lemons into the water beforehand, and let stand. Put shaved ice in the glasses before filling.

Clear lemonade can be obtained by filtering it, when made, through blotting paper folded to fit in a glass funnel.

For the Modern Kitchen

A straightforward proportion that still works, with one nineteenth-century flourish worth ignoring.

A Little History

Lemonade of this kind — fruit, sugar, water, no carbonation — is the older sense of the word, and in American cookbooks of the later nineteenth century it sits among the invalid drinks and summer beverages as much as among the refreshments. Confectioners and bakery-attached soda fountains sold cold drinks over the same counter as cake, and a clear, bright lemonade was a display item.

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