Mills Sherbet

1 quart milk

2 cups sugar

3 large lemons (juice)

Freeze the milk and sugar slightly, add the juice of the lemons, and freeze again. Pack until needed. Serves 8 to 12.

Lemon Sherbet

1 quart water

2 cups sugar

1 cup lemon juice 1 egg white

Boil the sugar and water together to a syrup; cool; add lemon juice and strain; chill, freeze, and when partly frozen add egg white well-beaten. Other fruit juices may be substituted for or combined with the lemon juice. Serves 8 to 12.

Rhubarb Sherbet

2 1/2 quarts rhubarb (2 lbs.) 1 quart water 1 cup sugar

1 lemon, juice and rind 1 egg white

Stew rhubarb and water until perfectly tender. Strain, add the sugar and rind of lemon, and boil till the sugar is dissolved. Add lemon juice, strain, chill, and freeze. When partly frozen, add egg white well-beaten, and freeze until firm. Serves 12 to 16.

Cranberry Sherbet

1 pint cranberry juice

1 pint water

2 cups sugar

2 lemons, juice 2 egg whites

Stew the cranberries in water until they burst from their skins, strain, and add sugar. Heat until the sugar is dissolved. Cool, add the lemon juice, chill, and freeze. When partly frozen, add stiffly-beaten whites of eggs, and freeze until firm. Serves 8 to 12.

White Grape Sherbet

1 pint water 1 cup sugar 1 lemon (juice)

2 cups white grape juice 1 egg white

Make a thin syrup of the sugar and water. Cool, add fruit juice, strain, and freeze. When partly frozen add the egg white well-beaten and freeze till firm. Serves 8 to 12.