Raspberry Sherbet

2 tablespooons gelatin

3 cups cold water

1 cup boiling water

2 cups sugar 1 cup strained raspberry juice

3 tablespoons lemon juice

Soften gelatin in 1/2 cup cold water; dissolve in boiling water, and add sugar, fruit juices and remaining 2 1/2 cups cold water; strain and freeze (page 5 58). Yield: 2 quarts sherbet.

Strawberry Sherbet

Use 1 cup strained strawberry juice; freeze.

Rhubarb Sherbet

Use 1 cup stewed, sieved, pink rhubarb, and omit lemon juice; freeze.

Cardinal Ice

1 quart raspberries 1 quart currants

3 cups sugar 2 cups water

Wash, pick over berries. Add 1 cup sugar to each, mash slightly, cover and let stand in warm place 2 hours, or until juice is drawn out; strain through cloth. Make a sirup of remaining cup of sugar and water as for lemon ice (page 573); add fruit juices, cool, strain and freeze (page 558). Yield: 3 pints ice.

Avocado Piquant Creme

1 1/2 ripe large avocados 1/4 cup honey

1/4 teaspoon salt

1/4 teaspoon celery salt

1/3 cup lime juice

Peel and remove seed from avocados; force pulp through sieve; add remaining ingredients and blend well. Pour into freezing tray of automatic refrigerator with temperature control set at coldest point. Freeze 2 to 4 hours, or until firm, stirring once during freezing. Serve in sherbet glasses with lamb, turkey or game; or serve as dessert.

Sauces For Desserts. Apricot Sauce

3/4 cup apricot pulp

3/4 cup heavy cream


Drain Canned apricots from their sirup and rub through a sieve. Beat cream until stiff, add to apricot pulp, and sweeten to taste.

Butterscotch Sauce

1 1/2 cups light brown sugar

54 cup water

4 tablespoons butter

1/2 tablespoon lemon-juice 1/2 cup chopped nut-meats

Boil sugar and water together to the soft ball stage (234°-240° F.) Add butter, lemon-juice and nut-meats.

Caramel Sauce

1 cup sugar

1 tablespoon cold water

1 1/3 cups hot water

1 tablespoon corn-starch 1 tablespoon butter 1 teaspoon vanilla

Place the sugar and cold water in a pan and stir until the resulting sirup is a clear brown, but not so dark as caramel; then add the hot water and stir until the whole is well blended. Add the corn-starch mixed with a little cold water and boil for five minutes. Continue cooking over hot water for fifteen minutes, stirring all the time. Beat in the butter and vanilla.

Cherry Sauce

1 cup sugar

1/2 cup butter

1 tablespoon corn-starch

1/2 cup water

1/2 cup cherry-juice

Cream the sugar and the butter, add the corn-starch and the liquid, and boil over hot water for five minutes, stirring constantly. Continue cooking for twenty-five minutes.

Chocolate Sauce

No. 1.

1 1/2 cups sugar

1/2 cup water

1/4 cup rich milk or water

4 squares unsweetened chocolate 1/2 teaspoon vanilla

Let sugar and water boil in a saucepan for five minutes. Cool partly and gradually stir in the chocolate which has been melted over hot water. Add the vanilla. Place in a double boiler or in a pan over hot water until ready to serve. At the last moment, add the milk. (If to be used with ice-cream, use water instead of milk.)

No. 2.

1 cup sugar

1/2 cup water

1/2 teaspoon vanilla

1 square chocolate 1 tablespoon butter

Mix together the sugar, water and grated chocolate. Boil for five minutes. Cool slightly and add the butter and vanilla.