Cream Sherbet

Three pints fresh milk, one pint cream, one quart sugar, four juicy lemons, one teaspoon vanilla. Squeeze lemons, strain and add sugar, dissolve tablespoon granulated gelatine in cold water, then add two teaspoons boiling water. Strain into the mixture just as you are ready to freeze. Do not add milk and cream until ready to turn crank. - Mrs. T. A. Barney, New Haven, Conn.

Cranberry Sherbet

Cook one quart cranberries and one cup water until the berries burst open, then press out juice through cheesecloth. To one pint add the juice of one large orange and one cup sugar and freeze to a mush. Then open freezer and stir in the white of one egg beaten stiff, and finish freezing. Serve in glasses. - Mrs. Pearson (demonstrator), Bisbee, Ariz.

Lemon Sherbet

One quart boiling water, one and one-quarter pounds sugar, four lemons, one orange. Boil the sugar and water and grated rind of three lemons together for five minutes. When cool add the juice of the lemons and orange, just before freezing add the beaten white of one egg. - Mrs. Jos. S. Amundsen, Williams, Ariz.

Milk Sherbet

One pint cream, two scant cups granulated sugar, one quart milk, add sugar to milk, whip the cream and add to sugar and milk, and partially freeze. Then add the juice of three lemons (strained,) and finish freezing. - Mrs. J. D. LaChance, Winslow, Ariz.

Milk Sherbet

One quart rich sweet milk, two cupfuls sugar, freeze almost hard and add juice three lemons, juice two oranges, beaten whites two eggs, and freeze hard. - Mrs. C. H. Apple-ton, Williams, Ariz.

Orange Sherbet

Juice of four oranges and two lemons, one cup sugar, two pint cups water. Freeze. - Anon.

Pineapple Sherbet

One pint of fresh or one- can grated pineapple, one pint sugar, juice of one lemon and one pint water. Boil water first and let stand until cold, freeze. When nearly frozen add whites of two eggs well beaten and finish freezing. - Manistee Public School, Manistee, Mich.

Pineapple Sherbet

Boil two cups water and one cup sugar, dissolve one tablespoon gelatine in cold water and stir in the hot syrup, beat until cold, then add four well beaten eggs, whites, and the contents of a can grated pineapple with the juice of one lemon. Freeze and serve in glasses. - J. W. Baylis, Williams, Ariz.

Pineapple Sherbet

Chop fine one large pineapple, add one pint of sugar, one pint of water. Soak one tablespoonful of gelatine in water till dissolved, add all together with one pint of boiling water, and freeze as for ice cream. - Mrs. Elizabeth R. Ashurst, Flagstaff, Ariz.

Strawberry Sherbet

One box crushed strawberries, one quart water, two and one-half cups sugar, juice of two lemons, white of one egg. Freeze. - Mrs. George A. Cole, Middletown, Conn.

Strawberry Sherbet

Six Gallons. Twenty-four boxes strawberries, crushed, juice two dozen lemons, syrup made from fifty cents worth sugar, six boxes bromangelon, (orange or lemon), whites of six eggs beaten up and added after mixture begins to freeze. A little pinch of salt. - Mrs. H. F. Adams, Williams, Ariz.