Sherbet, sometimes called sorbet, which is a frozen punch or ice, is served as a course in the middle of a dinner or luncheon. It is supposed to have a stimulating effect upon the digestive organs, thereby enabling the diner to appreciate what follows after. This course always precedes the game or salad, and is served in small glasses on a small plate or saucer, with a doily between, and a small spoon. These are always arranged in the butler's pantry ; a heaping table-spoonful of the sherbet, which should not be frozen too hard, will be sufficient for each glass. Sometimes sherbets are served in candy cups or fancy paper cases, but the glasses that are made for the purpose are in better taste, unless something very artistic is accomplished. These are placed in front of each guest from the right and removed from the right also, unless two servants are in attendance, when one should remove the preceding course from the left, while the other places the following course from the right. This rule will be found convenient in serving all courses.

No. 385. Brandy and Sherry Sherbet

27 cts.

A: 1 pt. Lemon Ice No. 639 (Water Ice) ;

B : 3 tbsps. brandy and 3 of sherry mixed.

Fill 6 glasses with A. add 1 fcbsp. of B to each, and serve

No. 386. Cardinal Sherbet

42 cts.

A: 1 pt. red raspberry ice or lemon ice, colored ;

B : 1/4 c. Maraschino and 1/4 c. Cnracoa, mixed.

Add B to A before freezing.

No. 387. Champagne Sherbet

65 cts.

A : 1 pt. Orange Ice No. 639 (Water Ice) ;

B : -1/2 pt. American champagne.

Add B to A before freezing.

No. 388. Claret Sherbet

A : 1 pt. lemon ice made of half water and half claret.

Add strawberries when serving.

No. 389. Coffee Sherbet

25 cts.

A : 1 pt. black coffee, 1/2 c. cream and 1/2 c. sugar ;

B : 1/4 c. brandy.

Freeze A, fill glasses, add 1 tbsp. of B to each and

No. 390. Creme de Menthe

30 cts.

A : 1 pt. Lemon Ice colored pale green, No. 639 (Water Ice) :

B : 4 tbsps. Creme de Menthe cordial.

Add B to A after it is frozen.

No. 391. Creme Yvette

35 cts.

A : 1 pt. Lemon Ice No. 639 (Water Ice) : B : 4 tbsps. Creme Yvette cordial : C : 18 fresh violets. Add B to A before freezing, (ill glasses, add 2 or '■'• of C to each glass.

No. 392. Fruit Sherbet

50 cts.

A : Fruit Macedoine No. 523 (Fruit Macedoine) ;

B : 1 c. Lemon Ice No. 639 (Water Ice).

Fill glasses with A, cover with 1 tbsp. of B, and serve, or the following method :

A : 1 pt. mixed fresh fruits, strawberries, raspberries, currants, cherries and gooseberries mashed, 1/4 c. Maraschino and brandy, juice 1 lemon ;

B : Lemon peel, cooked with 1 c. boiling water and £ c. of sugar.

Boil B 5 m., when cool add to A, and freeze.

No. 393. Ginger Sherbet

20 cts.

A : 1 pt. Lemon Ice No. 639 (Water Ice) ;

B : 1 c. preserved or candied ginger cut in small pieces.

Fill glasses with A, put B in centre and serve.

No. 394. Grape Sherbet

20 cts.

Follow recipe for Orange Ice No. 639 (Water Ice), using grape-juice instead of water.

No. 395. Lalla Rookh Sherbet

32 cts.

A : 1 pt. Philadelphia Ice Cream No. 609 (Philadelphia Ice Cream) ;

B : 1/2 c. Jamaica rum.

Add B to A before freezing.

No. 396. Maraschino Cherry Sherbet

33 cts.

A : 1 pt. Orange Ice No. 639 (Water Ice) ;

B : \ c. liquor from cherries ; C : 1 c. Maraschino cherries.

Add B to A before freezing, fill glasses and add C.

No. 397. Mint Sherbet

30 cts.

A : 1 pt. Lemon Ice No. 639 (Water Ice) ;

B : 5 sprigs mint soaked in \ c. brandy and sherry 1 hour.

Strain B, add to A before freezing, or fill glasses with A. add 1 tbsp. of B to each glass.

No. 398. Orange Sherbet

18 cts.

A : 1 pt. Orange Ice No. 639 (Water Ice) ;

B : 1 orange, peeled and sliced. rejecting seeds.

Add B to A after freezing as a garnish.

No. 399. Peach Sherbet

20 cts.

A : 1 pt. Lemon Ice No. 639 (Water Ice) ;

B : 3 fresh peaches cut in slices, or 3 brandy peaches cut in halves.

Add B to A after freezing, or

A: 1 c. sugar, 2 cs. water, and 1/2 tsp. granulated gelatine. boiled, 1 c. peach pulp, 1/2 c. orange-juice, juice of i lemon.

Freeze and fill glasses.

No. 400. Roman Sherbet

20 cts.

A : 1 pt. Lemon Ice No. G39 ;

B : 1/2 c. rum.

Add B to A when half-frozen.

No. 401. Rose-Leaf Sherbet

30 cts.

A : 1 pt. Roman Sherbet No. 400 (Roman Sherbet) ;

B : 1/2 c. fresh or candied rose-leaves.

Fill glasses with A, sprinkle in B, and serve.

No. 402. Siberian Sherbet

32 Cts.

A : 1 c. French or Philadelphia Ice Cream No. 608 (French Ice Cream) or 609, and 1 c. whipped cream, mixed : B : 4 tbsps. rum and 2 tbsps. Kirshwasser, mixed-Fill glasses with A, add 1 tbsp. of B to each glass.