Strawberry Sherbet

Crush one box of strawberries; add three pints of water and the juice of a lemon. Let it stand for a few hours, then strain through a bag or cloth upon two cups of white sugar. Squeeze out all the juice possible, and stir till the sugar is entirely dissolved. Make it sweeter, if desired. Put it in the freezer for an hour.

Lemon Sherbet

Having squeezed your lemons, add sugar enough to the juice to make it quite sweet, and about a third as much water as to make lemonade; strain it, and then freeze it.

Imperial Cream

Boil a quart of cream with the thin rind of a lemon; then stir it till nearly cold; have ready, in the dish in which it is to be served, the juice of three lemons, strained, with as much sugar as will sweeten the cream; pour the cream into the dish, from a teapot or pitcher, holding it high and moving it about So as to mix thoroughly with the juice. It should be made six hours before being served. Eat with sweetmeats, apple island, or apple-pie.

Snow Cream

To a quart of cream add the whites of three eggs, cut to a stiff froth, four spoonfuls of sweet wine, sugar to your taste, and a little essence of lemon, or the grated rind; whip it to a froth, and serve in a glass dish.

If you have not a whisk such as is made expressly to whip cream it can be easily, though not as quickly done, with a spoon. After the materials are mixed, beat them, not over and over like the yolks of eggs, but back and forth, keeping the spoon below the surface; and as fast as the froth forms, take it off and lay it into the dish, or glasses, for the table. It will not return to the liquid state. If it were to stand several days it would become crisped in the form in which it was left.

Pine-Apple Ice-Cream

Boil together a pint of pure cream and a pint of rich milk; then add a cup of white sugar and the whites of three eggs, beaten. Cut a ripe pine-apple in small pieces, lay them in a bowl, and sprinkle them with white sugar. Let them stand an hour or two, and the syrup will then be ready to add to the ice-cream.

Rennet Custard

Beat the yolks of three eggs with two spoonfuls of crushed sugar, and cut the whites to a stiff froth; put them into the dish which is to go to the table, and add a quart of milk, and a few drops of peach or rose-water, and when these are well mixed, stir in a spoonful and a half of rennet wine. In cold weather, the milk should be warmed a little; in warm weather it is not necessary. It should be immediately set where it will not be disturbed. It will harden soon, perhaps in five minutes. This depends somewhat on the strength of the rennet, and the measure of wine necessary to harden a quart of milk will depend on this. Sometimes a spoonful will prove enough. There is no way to judge but by trying, as in using rennet for making cheese. The strength of this article varies exceedingly.

It is a very good and more economical way to warm the milk a little, sweeten it, and add nothing but the rennet and vanilla, and grate nutmeg over the top. Soda-biscuit or butter-crackers are good with this custard.

Stained Froth

Take the whites of three or four eggs, and cut them to a stiff froth, then beat into them the syrup of damsons, blood-peaches, or any highly colored preserve. This makes an elegant addition to a dish of soft custard. Some persons, when making custards, lay the white of eggs, cut in this way, upon the top of the boiling milk for a minute or two. This hardens it, and it is taken off upon a dish, and when the custard glasses are filled, a piece of it is laid upon the top of each.