These are water ices and are usually served in glasses. Punches are simply ices or sherbets, with liquors added.

Lemon Sherbet

1 quart of water. 21/2 cups of sugar.

2 cups of lemon juice.

Juice of one orange. White of one egg.

Boil the sugar and water together for ten minutes; when cold add it to the lemon and orange juice; freeze. When nearly frozen, add the white of egg beaten to a foam.

Orange Sherbet

Make the same way as lemon sherbet, using one pint of orange juice, juice of one lemon, two cups of sugar.

Pineapple Sherbet

1 quart of water.

2 cups of sugar.

1 can grated pineapple.

Juice of two lemons and one orange. White of one egg.

Make the same as lemon ice. The sherbet is made more delicate by pressing the pineapple through a sieve or squeezing through cheese cloth.

Strawberry, Raspberry And Currant Sherbets

Heat the berries in a little hot water for about five minutes, then squeeze through cheese cloth; to every pint of juice add the juice of one lemon. Boil two cups of water, one and one-half cups of sugar together for ten minutes, add to the juices, freeze, adding the white of egg just before it is frozen.

Cherry, Peach, Apricot And Plum Sherbets

These fruits should be cooked in a very little water. When tender, squeeze through cheese cloth. Make the same as strawberry sherbet. One cup of whipped cream may be added to sherbets after they are frozen, stirring the crank a few times to mix the cream with the sherbet.

Apple Sherbet

Select nice, bright-flavored apples; cook with them a piece of cinnamon bark and a pinch of salt, and water enough to cover. When very soft and fine, mash through a puree sieve; add a grating of nutmeg and the juice of a lemon; sweeten to taste. Freeze, adding the beaten white of egg, as in other sherbets. A little preserved ginger cut in small pieces may be added with the white of egg.

Boston Sherbet

Four cups raspberry juice, from fresh or preserved berries; juice of one lemon; sweeten to taste, then add one-half cup of maraschino; freeze. When frozen, stir in one-half cup of maraschino cherries, cut in small pieces. Add the white of egg as in other sherbets.

Grape Sherbet

3 cups water. 2 cups sugar. 1/4 cup lemon juice. 3/4 cup orange juice.

2 cups grape juice (purple grapes). White of one egg.

Boil the sugar and water for fifteen minutes; add the fruit juices, freeze, and add the white of egg before it is quite stiff.

Milk Sherbet (Mrs. Durand)

4 cups of milk. Juice of three lemons and grated rind of one.

3 cups sugar. White of one egg.

Do not add the milk until ready to freeze. Serve ten people.

Grape Bombe

Line a mould with the grape sherbet an inch thick. A melon mould makes a pretty bombe. Fill the center with sweetened whipped cream; cover the top over with the sherbet; pack, buried in ice and salt, for three hours, using two measures of ice to one of salt.

Bombes

Any of the sherbets used the same as the grape, makes delicious bombes, strawberry or raspberry being particularly delicious.