80. Orange Sherbet

Six ripe, sweet oranges are peeled; four of them cut in pieces and freed from their white skin and seeds, the other two well squeezed.

Stir this with one-fourth pound of sugar over a slow fire to boiling; let it get cool, thin with fresh water, and add the orange pieces, some drops of orange-flower essence, and a few lumps of ice.

81. Turkish Orange Sherbet

Peel five or six sweet oranges very carefully, divide them into pieces, cut each piece again in two, remove the seeds and the thin skin; put all in a tureen, then place one-fourth pound of powdered sugar and the juice of two oranges in an enameled pot; stir over a slow fire until it begins to boil; take it from the fire, let it get cool, pour it into the tureen, add one quart of cold water, a few drops of orange-flower essence, a few lumps of ice, stir well and serve.

82. Pear Sherbet

One or two pounds of dried pears are washed, cut in quarters, freed from seeds and pips, infused in one and a half quarts of boiling water in a well-covered tureen over night; the following day add some sugar, stick cinnamon and lemon-peel; boil until the pears are soft, take them out, strain after cooling, add the pears and some lumps of ice, and serve.

(In the same way it may be prepared from fresh pears.)

83. Persian Sherbet

One pound of ripe, fresh strawberries are mashed in a tureen with a wooden spoon; add a lemon cut in pieces without the seeds, and a teaspoonful of orange-flower water; pour over it one and a fourth quarts of fresh water, let it stand covered three hours.

Strain through canton flannel, press the fruit hard to make them yield as much juice as possible, add one pound of lump-sugar, stir until the sugar is dissolved, put on ice, and serve.

84. Pomegranate Sherbet

A few ripe pomegranates are cut in pieces; leave some aside, press the rest through a cloth and boil the juice with the same quantity of water and one-fourth pound of sugar, while continually stirring; boil it to a thick syrup.

After it is cool pour it into a tureen, add some fresh water, a few drops of orange-flower water, a few lumps of ice and the fruits you left aside.

85. Turkish Raisin Sherbet

Boil one pound of fine raisins slowly in one pint of water, until they look like the fresh fruit; filter the fluid, and boil this with one-half pound of sugar to a thick syrup; skim well; let it get cool; pour into a glass bowl; diminish too great a sweetness by adding cold water; put the boiled raisins in, a few drops of orange-flower extract, a few lumps of ice, and serve the sherbet in glasses.

86. Rasberry Lemonade

Press any quantity of fresh raspberries; add to one quart of juice two quarts of fresh water, the juice of a lemon, and half a pound of powdered sugar; strain, and serve in glasses; or you may bottle it, to keep it for a short while.

87. Rhubarb Sherbet

Boil as much cut rhubarb as is required for filling half a pint in one quart of water with four ounces of sugar, on which the rind of a small lemon has been rubbed off, for half an hour; strain the water, let the sherbet get cold, add some lumps of ice, and serve this very refreshing drink in glasses.