Strawberry Sherbert

Crush to a smooth paste 1 quart strawberries. Add 3 pints water, juice of 1 lemon, 1 tablespoon orange flower water. Strain and add 3/4 pound white sugar. Stir till sugar is dissolved. Strain again and set on ice till very cold.

Peach Sherbert

Make a syrup of 1 quart water, 1 pint sugar. Add 1 teaspoon gelatine soaked in cold water. Strain, then add 1 quart yellow peaches, pared and passed through a sieve, juice of 1 lemon. Freeze like ice cream.

Lemon Sherbert

Four cups water, 2 cups sugar, 1 cup lemon juice. Freeze. Take out dasher and add to sherbet the stiffly beaten white of 1 egg. Stir in. Pack like ice cream.

Pineapple Sherbet

Boil 2 teacups sugar and 1 quart water 5 minutes. When cold, add juice of 1 lemon and a small can pineapple. Fresh fruit can be substituted After freezing for a few moments open freezer and add the white of 1 egg well beaten. Cover and finish freezing.

Pineapple Sherbet

Two cans of grated pineapple, 1 pint sugar, 2 lemons, 1 quart water, whites of 2 eggs, 1 tablespoon Knox's gelatine dissolved in 1 cup cold water. Boil sugar and water together for 5 minutes, take from fire; add lemon juice, pineapple and dissolved gelatine, and lastly the eggs well beaten. Freeze as soon as cool. This makes about 3/4 gallon sherbet.

Banana Sherbet

Make a syrup of 1 pint sugar and 1 quart water. When ready to boil set aside to cool. Add juice of 1 lemon and 2 oranges, also 1 dozen ripe bananas, peeled and mashed smooth. Stir all together well and freeze. When it begins to thicken open freezer and add the whites of 2 eggs well beaten. Cover and freeze like ice cream.

Floating Island

Make a custard of 6 eggs, 1 quart milk, small pinch salt, sugar to taste; beat and strain yolks before adding milk; place custard in double boiler, stirring constantly until it boils; remove, flavor with lemon, rose or vanilla, and pour into a shallow dish. Spread over the boiling hot custard the well-beaten whites, to which a little sugar has been added; then set aside to chill. Some turn the custard into glasses and serve with whipped cream or frothed whites of eggs on top, finishing with a lump of jelly in center. When the whites have been sufficiently whipped, some prepare them by placing a tablespoonful at a time on boiling water or milk, lifting them out carefully when cooked and placing them gently on the float.