Grape Sherbet

1 pint grape juice 1 cup sugar

1 quart cold milk

Dissolve the sugar in rich grape juice; add the milk; mix thoroughly and freeze.

Lemon Sherbet

1 quart milk l½ cup sugar

Juice of 3 lemons

Mix the juice and sugar; add the milk gradually, stirring constantly so that the mixture will not curdle. Then freeze.

Orange Sherbet

1 egg

1 quart milk

1 pint cream

Juice and grated rind of 3 oranges Juice and grated rind of 1 lemon 2½ cups sugar

Beat the egg lightly and add it to the milk and cream. Dissolve the sugar thoroughly with the lemon and orange; mix with the other ingredients and freeze.

Combination Sherbet

Juice of 1 lemon Juice of 1 orange ½ cup pineapple juice ¼ cup currant juice

¼ cup raspberry juice ¼ cup cherry juice 2 cups sugar 1 quart chilled milk

Whites of 2 eggs

Dissolve the sugar thoroughly in the fruit juice; add the milk and freeze as usual. When nearly frozen add the beaten eggs.

Fruit Granite

2 cups sugar 1 pint fruit

1 quart water 1 pint fruit juice

Boil the sugar and water for five minutes; scald the fruits in the syrup for one minute; skim them out and add to the syrup one pint of fruit juice. Strain and freeze when cold. Freeze soft; stir in the cooked fruit and serve in sherbet glasses.

Orange Pekoe Sherbet

1 teaspoon gelatine ¼ cup cold water

2 cups Orange Pekoe tea

Juice of 2 lemons Juice of 1 orange 1 cup white grape juice

3/4 cup sugar

Soak the gelatine in the cold water for five minutes; pour on it the hot tea. Add the other ingredients and when cold freeze. In serving garnish with candied orange peel.