Pineapple Sherbert

2 cups pineapple. 2 cups sugar. Juice of 1 lemon. 1 cup water. Whites of 2 eggs.

Stir sugar and water until sugar is dissolved; add pineapple finely shredded and lemon juice and partly freeze. Add eggs well beaten and finish freezing. Marion F. Holt.

Red Raspberry Sherbet

1 quart berries. 1/2 pint water (fully). 1 1/2 cups sugar. Juice of 1 lemon. White of 1 egg.

Crush raspberries and put through sieve; add sugar and stir well. Then add a large half pint of water. Freeze until partly set. Then add white of egg beaten to a stiff froth, juice of lemon and finish freezing.

Mrs. Harry Ellison.

Cherry Sherbet

1/2 pint pitted cherries. 1 cup sugar. 1 tablespoon Knox gelatine. Juice of 1 lemon. Whites of 2 eggs. 1 pint water.

Dissolve sugar in water; add the gelatine after dissolving in 1/2 cup water; add the cherries and half freeze. Stir in beaten whites of eggs and finish freezing.

Ruth Sommer.

Fruit Sherbet

(Economical)

1/2 envelope Knox Sparkling Gelatine (scant measure). 1 orange. 3 cups rich milk. 1 1/2 cups sugar. 1 lemon.

Grate the outside of both orange and lemon. Squeeze out the juice and add to this the sugar. Soak the gelatine in part of a cup of milk for 5 minutes, and dissolve by standing in pan of hot water. Stir into the rest of the milk. When it begins to freeze add the fruit juice and sugar, and fruit of any kind if desired. This makes a large allowance for five persons.