Club Punch

3 cups water 2 1/2 cups sugar 1 cup lemon juice 1 cup orange juice.

1 cup pineapple juice 1 cup candied fruit 1/4 cup rum cup brandy.

Put sugar and water in saucepan, bring to the boiling point and let boil ten minutes. Remove from range, add fruit juices, cool, and strain. Cut candied fruits in small pieces, using equal parts of cherries, pineapple, apricot, and plums. Add liquors, cover and let stand one hour. Freeze mixture to the consistency of mush, add soaked candied fruits and continue the freezing. Serve in punch glasses.

Orange Cream Sherbet I

1 cups sugar.

1 1/2 cups orange juice.

1 1/2 cups milk.

1 1/2 cups thin cream.

Few grains salt.

Mix sugar and orange juice and add gradually milk and cream, then salt. Freeze and serve.

Utensils for Freezing.

Utensils for Freezing.

Orange Cream Sherbet II

2 cups boiling water 1 cups sugar Grated rind 2 oranges 1 cup lemon juice.

1 1/2 cups orange juice.

1 pint heavy cream cup sugar.

2 eggs.

Few grains salt.

Dissolve sugar in boiling water, add orange rind, lemon juice and orange juice. Turn into freezer and freeze to a mush. Beat cream until stiff and add sugar and salt. Separate yolks from whites of eggs, beat yolks until thick and lemon-colored and whites until stiff and add to cream. Turn into frozen mixture and continue the freezing.

Lemon Cream Sherbet

1 cups sugar 3/4 cup lemon juice.

2 cups milk.

2 cups thin cream.

Few grains salt.

Mix sugar and lemon juice and add gradually milk and cream, then salt. Freeze and serve.