Ginger Sherbet

4 cupfuls water

1 cupful sugar

1/4 cupful lemon juice

3/4 cupful chopped preserved ginger 1/2 cupful orange juice

Add the water and sugar to the ginger; boil ten minutes; cool, add the fruit juices, strain and freeze in three parts ice to one part salt. This quantity will serve 'twelve persons.

Lemon Milk Sherbet

4 cupfuls milk 3 lemons

1 3/4 cupfuls sugar

Mix the lemon juice and sugar together, add the milk very slowly and freeze in three parts ice to one part salt.

Pineapple Sherbet

3 cupfuls water 1 cupful sugar 1/2 teaspoonful gelatine (granulated)

2 egg whites

1 1/2 cupfuls grated canned pineapple Juice 1 lemon

Put the sugar and water in saucepan and bring to boiling point. Soak the gelatine in water to cover, five minutes. Add to the hot syrup, and cool; then add the egg whites, well-beaten, and the pineapple and lemon. Freeze in three parts ice to one part salt. Fresh pineapple may be used. In this case, add more sugar as judgment may dictate.

Peach And Blood Orange Sherbet

3 cupfuls boiling water 1 pint canned peaches 1/3 cupful lemon juice

2 cupfuls sugar 1 1/3 cupfuls juice of blood oranges

Heat the peaches in their liquor to boiling point; add the sugar, stir till dissolved, and rub through a sieve; add the boiling water, cool, stir in the fruit juices and freeze to a mush in three parts ice to one part salt.

Raspberry Sherbet

1 quart raspberries 1 1/2 cupfuls sugar

2 cupfuls water

2 tablespoonfuls lemon juice 2 egg whites

Pick over and crush the raspberries; add one-half the sugar and let stand an hour. Boil together the remaining sugar and the water for five minutes. Cool, add the lemon and strained raspberry juice, and freeze in three parts ice to one part salt. When half-frozen, stir in the egg whites and finish freezing.

Rhubarb Sherbet

2 pounds rhubarb

2 1/2 cupfuls sugar

2 cupfuls water

2 tablespoonfuls lemon juice

4 tablespoonfuls chopped preserved ginger

1 teaspoonful granulated gelatine

Cut the rhubarb in small pieces, but do not remove the skin. Add the water, ginger, and sugar and bake until pink in a casserole. Add the gelatine softened in water to cover. Stir until dissolved, strain, cool and add the lemon juice. Freeze in three parts ice to one part salt.

Grapefruit Sherbet

1 quart water

2 cupfuls sugar

1 pint grapefruit juice Juice 1 lemon

1/2 tablespoonful gelatine soaked 5 minutes in water to cover

Boil the water and sugar five minutes without stirring. Add the gelatine, cool the mixture, then add the strained fruit juice; freeze in three parts ice to one part salt. Garnish each serving with shredded candied cherries and bits of angelica if convenient.

Grape Sherbet

1 1/2 cupfuls grape juice

1 cupful boiling water

2 teaspoonfuls granulated gelatine

1 1/2 cupfuls sugar 1 cupful pineapple or grapefruit juice 1/2 cupful orange juice

Soak the gelatine five minutes in water to cover; add boiling water and sugar, stir until dissolved, cool and then add fruit juices. Cool and freeze in three parts ice to one part salt.