Pineapple Sorbet

Pare a fresh pineapple, and take out the eyes. Shred the pineapple with a silver fork. Mix with it, in an earthen bowl, two cups of sugar. Set closely covered in a cool place, and when the juice is extracted as much as possible, put into a jelly bag, and squeeze. Measure the juice and pour an equal amount of boiling water on the squeezed pulp in a bowl; stir well, put into the bag, and squeeze, and add this liquid to the juice. Put into a saucepan, and let boil a few minutes. Remove, and when cold add the juice of two oranges and one lemon. Put into the freezer, and turn until a mushy ice is formed, and serve. In consistency it is like a half-frozen sherbet. Serve in glass cups.

Pineapple Sherbet

One pint of water and one pint of sugar, cooked together into a syrup, one can of pineapple unsweetened, or one fresh pineapple shredded, juice of two lemons, one egg white, beaten stiff. Mix the syrup, pineapple, and lemon juice, put into the freezer, freeze until it begins to get white, and looks like snow and water mixed together, then add the beaten egg white, and freeze until it looks snow white and creamy. It should swell one-third or more.

Banana Sherbet

Juice of three lemons (three-fourths cup), one and one-half cups of sugar, two and one-fourth cups of water, nine bananas, thinly sliced, three egg whites, unbeaten. Mix all together, and freeze.

Milk Sherbet

One level tablespoonful of gelatine soaked in one-fourth of a cup of cold water. One pint of sugar, one pint of milk, juice of five lemons. Heat the milk, and dissolve the sugar in it, then pour over the soaked gelatine, and stir until dissolved. Mix all ingredients together and freeze at once.

Currant Sherbet

One pint of currant juice. Make a heavy syrup of one pint of water and one pint of sugar. When thick, stir it into the currant juice, and add enough water to make a quart. Put the liquid into the freezer, drop in the white of one egg, and freeze same as ice cream. Raspberry and currant together make a fine sherbet. Use two-thirds currant juice and one-third red raspberry juice, and sweeten to taste.

Panama Sherbet

One cup of orange juice, one pint of apple juice, from stewed apples, one cup sugar, one teaspoonful of gelatine, one tablespoonful of cold water. Soak the gelatine in the water. Put the sugar into the apple juice, and boil a very little. Then pour over the gelatine and stir until dissolved. When cold, put all together, and freeze as directed on page 367.

Lemon Sherbet

Juice of four lemons( 1 cup), rind of one lemon, grated, juice of one orange, one pint of water, one pint of sugar. Cook the sugar with the orange peel and water until the liquid is flavored, strain out the peel, and proceed as above.

Orange Sherbet

Two cups of orange juice, three tablespoons of lemon juice, one cup of granulated sugar, one and one-half cups of water; may use equal parts of fruit juice and water if desired. Cook the grated rind of one lemon, the sugar and water together five minutes, add the fruit juice, put into the freezer, add a dust of salt and the white of one egg and freeze.