Lemon Sherbet

Six lemons, 1 1/2 pounds sugar, 1 pint good, fresh cream, whites of 6 eggs, 2 quarts water, boiling. Pour the water over the rinds of the lemons. Mix the sugar with the juice of the lemons. Add the water drained from the lemon peelings. Put into a freezer. When it begins to freeze, pour in the cream, beaten whites of eggs, stir well, and freeze.

Pine-Apple Sherbet

Miss Phebe Wood, Maysville, Ky.

For a gallon freezer, take 1 quart granulated sugar and 1 quart water. Boil to a thick syrup and pour it boiling hot over 1 can of grated - or finely-chopped - pine-apple. Add the juice and pulp of 4 lemons, and put into the freezer. Add the stiffly-beaten whites of 3 eggs, fill up with cold water, lacking a quart. That leaves room enough to freeze. Be sure and turn the freezer until it is filled.

Strawberry Sherbet

One quart strawberries, 3 pints water, 1 lemon - the juice only - 1 tablespoon orange-flower water, 3/4 pound white sugar. The strawberries should be fresh and ripe. Crush to a smooth paste, add the rest of the ingredients (except the sugar) and let it stand 3 hours. Strain over the sugar, squeezing the cloth hard, stir until the sugar is dissolved, strain again, and set in ice for 2 hours or more before you use it.