Sherbets, or water ices, are made with the juice of fruit, water, and sugar. With a supply of canned fruit, or fruit syrup always at hand, a variety of delicious desserts may be quickly prepared. A tablespoonful of gelatine, soaked and dissolved, gives a light and smooth consistency to water ices. Many prefer to boil the water and sugar to a clear syrup, remove the scum, and when cool add the fruit juice; and others use the white of egg beaten stiff, adding it after the sherbet is partly frozen. The following are some of the most delicious water ices. Follow the directions given under Orange Sherbet, for all the other varieties.

Orange Sherbet

1 tablespoonful gelatine.1 cup cold water. cup boiling water. 1 cup sugar.

1 cup cold water. 6 oranges, or 1 pint of juice.

Soak the gelatine in the cold water ten minutes. Add the boiling water, and when dissolved add the sugar, anolher cup of cold water and the orange juice. Strain when the sugar is dissolved, and freeze.

Pomegranate Sherbet

Make the same as Orange Sherbet, using the blood-red oranges.

Lemon Sherbet

1 tablespoonful gelatine.1 1 quart water.

1 pint sugar. Juice of 6 lemons.

The boiling water used in dissolving the gelatine should be part of the quart of water.

Pineapple Sherbet

1 can grated, or 1 pint fresh fruit. 1 pint sugar.

1 pint water.

1 tablespoonful gelatine.

In using fresh pineapple be careful to remove all the eyes.

Raspberry And Strawberry Sherbet

1 pint berry juice.

1 pint sugar.

1 pint water.

Juice of 2 lemons.

1 tablespoonful gelatine.1

Or, 1 pint preserved fruit. 1 cup sugar.

1 quart water.

2 lemons.

1 tablespoonful gelatine.

When using preserved strawberries or raspberries, soak the fruit in part of the water and strain out the seeds.

1 If granulated gelatine, use teaspoon.

Banana Sherbet

Put three cups of water and one and one-half cups of sugar in a smooth saucepan, and boil five minutes. Add the juice of one lemon and two oranges, and a little of the grated rind of each, and one cup of sifted banana pulp. Scrape off all the stringy fibres from the bananas before sifting. Beat the syrup and fruit mixture till cold, then stir in three cups of whipped cream, measured after whipping, or the whites of three eggs beaten stiff, if you have no cream. Add half a cup of sherry, if you approve, but it is delicious without it, as the banana has a distinctive flavor. Freeze till soft like mush, using equal parts of ice and salt. Serve in frappe glasses.

Lemon Ginger Sherbet

2 qts. boiling water. 8 lemons. 1 egg, white.

4 oz. candied ginger. 1 qt. sugar.

Spread part of the sugar on a shallow plate or board, and after wiping the lemons with a clean, damp cloth, roll them in the sugar, to extract the oil. Then cut in halves, remove the seeds, and squeeze out the juice. Boil all the sugar, ginger, and water until clear. Remove the scum as it rises. Add the lemon juice to the syrup, strain it, and pour it gradually into the beaten egg. Then freeze as usual.

White Velvet Sherbet

The juice of six lemons and the thinly shaved peel of two soaked in the juice half an hour. Then strain the juice, and add enough sugar to make a thick batter. It usually requires about a cupful to each lemon. Add three pints of milk, and turn at once into a freezer packed with three parts broken ice and one part rock salt. Turn slowly at first, and when it begins to thicken, turn rapidly until stiff. Add more ice and salt, and let it ripen for at least two hours before serving.

Milk Sherbet

Pour one quart of milk into the freezer can, and pack it in the freezer with salt and ice. With the juice of three or four lemons mix a generous cupful of sugar or enough to make a thick batter. A more pronounced lemon flavor is gained by using a few drops of lemon extract, or rubbing the rind of the lemons with lumps of loaf sugar which are afterward dissolved in the juice. Mix the lemon syrup with the ice-cold milk, and freeze as usual. When the milk is very cold, there is little danger that it will curdle.