Grape Sherbet 1

Lay a square of cheese-cloth over a bowl; put in a pound of ripe grapes; mash very thoroughly with a wooden masher; squeeze out all the juice; add an equal amount of cold water, the juice of 1 lemon, and sugar enough to make it very sweet. Freeze as usual.

Grape Sherbet 2

One quart grape juice, obtained by boiling the grapes half an hour and straining through a jelly bag, juice of 8 good-sized oranges, 1 1/2 cups sugar.

Mix the orange and grape juice, strain and pour into your freezer. Freeze for 5 minutes, pour out and add the whites of 2 well-beaten eggs; return to the freezer and freeze for 20 minutes. Remove the dasher and pack away for an hour, then serve.