Canton Ginger Sherbet

1/2 cup Canton ginger

1 cup sugar

3 1/2 cups boiling water

Juice of 1 orange Juice of 1/2 lemon White of 1 egg

Put ginger through the food chopper, using finest cutter; add sugar and water, and boil fifteen minutes; add fruit juice; cool, and freeze. When nearly frozen, add the stiffly beaten white of egg.

Cranberry And Raisin Sherbet

3 cups cranberries 1 cup seeded raisins 1 1/2 cups water

1 1/2 cups sugar White of 1 egg

Cook cranberries, raisins, and water ten minutes; press through a sieve, add sugar, and freeze; when nearly frozen add the stiffly beaten white of egg, and continue freezing until stiff and smooth.

Fruit Sherbet

1 cup sugar 1 cup water

1 teaspoon gelatine

2 tablespoons cold water

Juice of 1 orange

Juice of 1 lemon

3/4 cup grated pineapple

1 banana peeled and mashed

Boil sugar and water five minutes, add gelatine soaked in cold water, and stir until dissolved; add fruit; cool, and freeze.

Grape Bombe

Line a mold with Grape Sherbet (see No. 595), fill with Charlotte Russe Filling (see No. 562) to within one inch of top, cover with sherbet, and pack in salt and ice for three hours.

Grape Sherbet

1 cup sugar 1 cup water 1 teaspoon gelatine

2 tablespoons water 1 cup grape juice Juice of 1 lemon

Boil sugar and water five minutes; soak gelatine in cold water five minutes and add to syrup; add fruit juice, cool, and freeze. Serve in glasses with or without whipped cream garnish.

Jelly Sherbet

1 teaspoon gelatine 1/2 cup cold water

2 glasses jelly

1 1/2 cups boiling water

White of 1 egg

Put gelatine and cold water in the top of double boiler; let stand five minutes; add jelly and boiling water, and stir until jelly is dissolved; when cool, freeze; when nearly frozen add the stiffly beaten white of egg. This is economical if home made jelly can be used.

Pineapple Sherbet

2/3 cup sugar

2 cups boiling water

1/2 can grated pineapple Juice of 1 lemon

White of 1 egg

Boil sugar and water for fifteen minutes, add pineapple, and lemon juice; when cool, freeze; when nearly frozen add the stiffly beaten white of egg, and finish freezing.

Somerset Sherbet

1 banana

1/2 can apricots, or

1 1/2 cups stewed dried apricots 1 lemon

1 orange

1 cup sugar

1 teaspoon gelatine

1/4 cup cold water

1 cup boiling water

Press banana and apricots, with their juice, through a sieve; add juice of lemon and orange, and sugar; soak gelatine in cold water, dissolve in boiling water, add to fruit, cool, and freeze.

Strawberry Sherbet

2 cups water 1 cup sugar

1 box strawberries White of 1 egg

Boil sugar and water five minutes; mash berries, add to syrup, cool, and freeze; when nearly frozen add the stiffly beaten white of egg. If preferred, strain before freezing.