Sherbets, sorbets and water ices are all made from the same recipe. The manipulations produce different results. Water ices are stirred only occasionally; sherbets and sorbets are stirred rapidly after they begin to freeze, and for sorbets add the white of an egg well beaten after removing the dasher. All these are usually served in punch cups. Water ice may be served the same as ice cream.

For dinners, mint and ginger sherbets are the most desirable; lemon and orange are best for afternoon teas.

Orange Sherbet

Juice 12 oranges

1 quart boiling water

2 tablespoonfuls vegetable gelatin

1 pound sugar

Add the gelatin to the water and soak it half an hour. Bring it to boiling-point, add the sugar, boil five min utes, add the grated yellow rind of an orange, and stand aside to cool. When cold, add the orange juice and strain. Turn the mixture into a freezer, pack, turn slowly until it begins to freeze, and then turn rapidly for a few minutes until the mixture is stiff. This may be used at once or repacked until wanted.

For Mint Sherbet, chop the leaves from a dozen stalks of mint, mash them with the sugar, and boil them in the water. Add the juice of two lemons. Finish according to the preceding recipe, leaving the mint leaves in or straining them out.

For Ginger Sherbet, chop a quarter pound of candied or preserved ginger very fine and add it to the water before boiling. Add the juice of two lemons.

For Raspberry, Currant, Grape and Strawberry Sherbets, mash the fruit and add the juice in the proportion of a pint of juice to each quart of water.