Lemon Sorbet

Take a rasping of the yellow rind from a lemon, put it, with two tablespoonfuls of sugar, into one cupful of boiling water, boil about two minutes, strain, and add the juice of a lemon. When the mixture is very cold, freeze it, turning constantly until it is frozen. The mixture should be light and white.

Orange Sorbet

Make the same as lemon sorbet, using a half cupful of water with the sugar and grated yellow rind of a quarter of the orange. Boil and strain, and when cold add a half pint of orange juice, and freeze.

Pineapple Sorbet

Boil the sugar and water together, strain, take from the fire, and when cool add a half cupful of grated fresh pineapple, and freeze.

Grape Sorbet

Add four tablespoonfuls of water to eight tablespoonfuls of grape juice, and freeze.

Mint Sorbet

Boil two tablespoonfuls of sugar with a half pint of water for two minutes, add the leaves from four stalks of mint, chopped fine and pounded to a pulp. Stand this aside and let it steep slowly twenty minutes, press through a fine sieve, and when cold freeze.

All fruit juices may be slightly sweetened and frozen. For fever cases freeze them without sugar - they are grateful and beneficial.