Lemon Sherbet

No. 1 - With Water.

1 quart water 3 cups sugar

3/4 cup lemon-juice 2 egg-whites

Make a sirup by boiling sugar and water together for five minutes. Add lemon-juice, cool and freeze to a mush. Add the beaten whites of the eggs and continue freezing.

No. 2 - With Milk.

1/2 cup lemon-juice

1 1/2 cups sugar

1 quart milk

Mix together the lemon-juice and sugar and add to the milk slowly, stirring constantly. If the ingredients are cold, and the acid is added slowly to the milk, rather than the milk to the acid, there is little danger of the mixture curdling. However, if it does curdle slightly the quality of the sherbet will not be affected. Strain and freeze.

Pineapple Sherbet

1 quart water

2 cups sugar 1 lemon

2 cups crushed pineapple, fresh or canned 2 egg-whites

Boil water and sugar together for five minutes. Scald the pineapple in the boiling sirup, and rub through a sieve. Cool, add lemon-juice and freeze to a mush. Add the beaten whites of the eggs and continue freezing.

Raspberry Sherbet

1 cup sugar

1 quart raspberries

1 tablespoon lemon-juice 1 egg-white

Add sugar to the raspberries, and let stand in refrigerator for two hours. If the mixture does not seem sweet enough, more sugar may be added. Add lemon-juice and beaten egg-white and freeze. Serve in glasses garnished with whipped cream.

Sherbets Made With Gelatin. Standard Recipe For Sherbets Made With Gelatin

1 tablespoon gelatin 1 1/2 cups cold water 1/2 cup boiling water

1 cup sugar Fruit-juice

Soak the gelatin in one-half cup of the cold water. Add the boiling water and stir until disolved. Then add the sugar, remainder of cold water, and the strained juice of any fruit. Chill and freeze.

Lemon - Use the strained juice of six lemons.

Orange - Use the strained juice of six oranges and two lemons.

Raspberry - Use a pint of strained raspberry juice and the juice of two lemons.

Strawberry - Use a pint of strained strawberry juice and the juice of two lemons.

Cranberry Sherbet

1 quart water

2 cups sugar

1 tablespoon gelatin

2 lemons

1 pint cranberry-juice

Boil the water and sugar together for five minutes. Add the gelatin, which has been softened in cold water and dissolved over heat, the lemon-juice, and cranberry-juice. Strain, cool and freeze.

Ginger Sherbet

2 quarts water

3 cups sugar 6 lemons

1 tablespoon gelatin

1/4 cup sirup from Canton ginger

1 teaspoon powdered ginger

2 egg-whites, if desired

Boil water and sugar together for five minutes. Add lemon-juice, gelatin softened in a little cold water, the sirup and the powdered ginger. Freeze to a mush, then stir in the beaten egg-whites (these may be omitted). Serve in sherbet glasses.

Peach Surprise Sherbet

2 cups sugar 1 quart water 1 teaspoon gelatin

2 cups peach pulp

1 lemon

2 oranges

Boil sugar and water together for five minutes, add the gelatin softened in cold water. When the mixture is cold, add the peach pulp, which has been pressed through a sieve, and the juice of lemon and oranges. Freeze.