Peach Sherbet

1 quart peach puree 1 1/2 cups orange juice

1/4 cup lemon juice 1 cup water

1 1/2 cups sugar

Select nice ripe peaches, pare, and put a sufficient number through a colander to make a quart. To this add the orange juice, sugar, lemon juice and water. Turn into the freezer.

Milk Sherbet

1 quart milk

2 cups sugar

1/2 cup lemon juice

To the milk add the sugar and stir until dissolved. Have ready the freezer packed with salt and ice. Just before turning into the freezer, add the lemon juice; stir. If the milk curdles, it will come smooth in the freezing. Do not let this mixture stand long in the freezer after freezing. Unless certified milk is used, the milk should be scalded and then used cooled.

Grape Sherbet

1 quart grape juice

1/4 cup lemon juice

1/2 cup sugar

2 cups cream

To the grape juice add the sugar and lemon juice. Stir until the sugar is dissolved. Turn into a freezer and chill. When beginning to freeze, add the cream and continue to freeze.

Cranberry Sherbet

4 cups sugar Juice of 1 lemon

3 pints water

2 quarts cranberries

After looking over the berries carefully, cover them with hot water, and cook until tender; then strain through a colander or sieve sufficiently fine to exclude the seeds. Add the sugar, and cook until dissolved, then add the lemon juice, and turn into a freezer. This sherbet should not be allowed to stand in the freezer any length of time.