SHERBETS Lemon Sherbet.
4 lemons, 2 cupfuls sugar, 1 quart boiling water.
Shave off the peel from 2 lemons. Put Abe parings into a bowl, add the boiling water, and let stand ten min utes closely covered. Cut the lemons in halves, remove the seeds, squeeze out the juice, and add with the sugar to the water. Strain and freeze.
Lemon Sherbet with Gelatin.
1 tablespoonful gelatin, 3/ cupfuls cold water, 6 lemons, 1 cupful sugar, / cupful boiling water.
Soak the gelatin in / cupful cold water twenty minutes. Put the sug ar and remaining cold water into a pitcher. Pare the lemons, cut in halves, remove the seeds, and press out the juice with a lemon squeezer; add it to the sirup. Dissolve the soaked gelatin in the boiling water, and add to the other mixture. Strain and freeze.
Apple Sherbet.
2 cupfuls sugar, Juice 2 lemons, 1 pound apples, 1 quart water, White 1 egg, 1 tablespoonful powdered sugar.
Put the sugar, water, and rind of 1 lemon, chipped, on to boil. Pare, core, and quarter the apples, add them to the sirup, and cook until ten der; press through a fine sieve, add the juice of lemons, and, when cold, freeze the same as ice cream. Beat the white of 1 egg until frothy, add a tablespoonful powdered sugar, and beat until white and stiff. Remove the dasher, stir in the meringue, and repack.
Apricot Sherbet.
1 quart apricots, 1 lemon, 1 cupful sugar, 1 cupful water.
Boil the sugar and water five min utes. Press the apricots through a sieve, add to the sirup, and lemon juice. When cold, freeze. Peach sherbet is made in the same manner.
Banana Sherbet.
1 dozen red-skinned bananas, cupfuls sugar, 2 oranges, 1 quart water.
Boil the sugar and water five min utes, and add the juice of the oranges; when cold, stir in the ba nanas mashed fine, and freeze.
Chemy Sherbet.
1 quart sour cherries, 2 cupfuls sugar, 1 quart water.
Boil the sugar and water fifteen minutes. Stone the cherries, and add to the sirup when cold. Press through a sieve, and freeze.
Ginger Sherbet.
4 large juicy lemons, 1 quart water, pounds sugar.
Make a lemon sherbet; when fro zen, add a tablespoonful sirup from preserved Canton ginger.
Orange Sherbet.
1 pint orange juice, 2 tablespoonfuls gelatin, 2 cupfuls sugar, 1 quart water.
Cover the gelatin with a little cold water and soak half an hour. Boil the sugar and water five minutes, add the gelatin, and allow to cool. Add the orange juice, and freeze.
Raspberry-and-Currant Sherbet.
1 quart raspberries, / pint currant juice, 2 cupfuls sugar, 1 quart water.
Boil the sugar and water five min utes. When cold, add the currant juice and the raspberries, mashed; strain through a cloth, and freeze.
Pineapple Sherbet.
2 large pineapples or 1 quart can, 2/ cupfuls sugar, Juice 9 lemons, 1 quart water.
Grate the pineapple. Boil the sug ar and water five minutes, add the pineapple and juice of lemons. Strain and freeze.
Pomona Sherbet.
1 pint orange juice, 1 quart new cider, 9 cupfuls sugar.
Mix the cider and orange juice, stir in the sugar until thoroughly dis solved; strain and freeze.
Strawberry Sherbet.
1 quart red strawberries, 9 cupfuls sugar, 1 quart water, Juice 9 lemons.
Boil the sugar and water. Add the lemon juice to the strawberries and mash them. When the sirup is cold, pour it over the strawberries, strain and freeze.
Pomegranate perbet.
9 cupfuLs sugar, 1 teasp000nful gelatin, 1 quart water, / dozen blood oranges, 1 lemon.
Prepare a sirup as for lemon sher bet; when cold, add lemon juice, freeze.
Peach Sherbet.
cupfuls sugar, 1 teaspoonful gelatin, 9 oranges, 1 quart water, peck peaches, 1 lemon.
To a sirup prepared as for lemon sherbet, add a pint peach pulp, also the orange and lemon juice.
Blackben7 Sherbet.
9 quarts blackberries, 1 tablespoonful gelatin, 9 cupfuls granulated sugar, 2 lemons.
Crush 9 quarts juicy blackberries with a cupful granulated sugar. Let stand an hour. Put the fruit and sugar through a vegetable press and strain the juice. There should be at least 1/ pints. To this add another cupful sugar and a pint water, and stir until the sugar is dissolved. Have ready a tablespoonful gelatin which has been soaked half an hour in cold water, then dissolved in a little boil ing water. Put this with the other ingredients, add the lemon juice, and freeze.