Lemon Sherbet

3 lemons to 1 quart water, 6 tbsp. sugar. Pare yellow peel from lemons and leave out, unless you are to use it at once. Slice and squeeze the lemons upon sugar, let stand 15 minutes, add water and ice. Orangeade is made in the same way. - A Friend.

Strawberry Sherbet

1 qt. fresh ripe strawberries, 3 pts. water, juice of 1 lemon, 1 tbsp. orange-flower water, 3/4 lb. sugar.

Crush berries to a smooth paste, add water, lemon juice, orange-flower water, and let stand 3 hours. Strain over the sugar, stir until sugar is dissolved, strain again, let stand 2 or more hours before using.

- Mrs. F. Baulch.