SHERBETS

Apricot Sherbet
(Makes 2 quarts)

Peel the skins from 1 can of apricots, then mash through a sieve. Add the apricot juice, the juice of 1 lemon and 1 orange, 1 cup sugar, and 1 cup water to the apricot pulp. Freeze to a mush and add one egg white (stiffly beaten), mix thoroughly, and continue freezing.

Mrs. H. Adams, Maryland.

Apricot Sherbet
(Makes 2 quarts)

1 qt. apricots

2½ cups sugar

1 egg (white only)

8 cups water

½ cup lemon juice

1 tsp. powdered gelatine

Wash apricots, crack and remove a few kernels from pits, put these with apricots and cook in the water until the fruit is soft. When cool, press through a sieve and measure 5 cups of juice and pulp; add sugar, lemon juice, and gelatine which has been dissolved by soaking in a tbs. cold water and then over boiling water. Whip white of egg until stiff and add. Freeze. (Peaches or other fruit may be used in place of apricots, sweetened to taste.)

Banana Sherbet
(Makes 2 quarts)

1 cup water

1½ cups sugar

6 medium-sized bananas

2 cups orange juice

2 tbs. lemon juice

1 egg white

Combine water and sugar and boil until sugar is dissolved. Cool thoroughly. Peel bananas and press through ricer. Add orange and lemon juice and combine with sugar syrup. Beat egg white slightly and add to the mixture. Freeze.

Cranberry Sherbet
(Makes 1½ quarts)

2 cups cranberries

2 cups sugar

2 cups milk

1 cup cream

3 tbs. lemon juice

Wash and cook cranberries in water until tender. Press through potato ricer, then add sugar, and cook until sugar dissolves; then chill well. Add lemon juice, milk, and cream, and pour into freezer.

Economy Sherbet
(Makes 1½ quarts)

1 pkg. orange-flavored gelatine

2 cups boiling water

¼ cup lemon juice

½ cup sugar

2 egg whites, beaten stiff

Dissolve the flavored gelatine in the boiling water and add the lemon juice and sugar. Cool. Fold in the egg whites, beaten stiff. Freeze.

Mrs. H. G. Damon, Vermont.

Favorite Sherbet
(Makes 2 quarts)

3¼ cups sugar

3 cups water

Juice of 3 lemons

Juice of 3 oranges

3 ripe bananas, crushed

3 egg whites, beaten stiff

Mix the sugar and water and boil 5 minutes, then cool. Add the juice of the lemons and oranges, then the crushed bananas. Freeze to a mush and then fold in the stiffly-beaten egg whites and continue freezing until firm.

Mrs. J. A. Badgley, Illinois.

Fruit Sherbet
(Makes 2 quarts)

3 cups sugar

3 pts. water

Juice of 3 lemons

Juice of 3 oranges

3 bananas, sliced thin

1 No. 2 can crushed pineapple

1 egg white, beaten stiff

Mix the sugar and water and cook 5 minutes. Cool slightly and add the fruit juices and the fruit. Pour in ice-cream freezer and add the stiffly-beaten egg white. Freeze.

Mrs. B. L. Parham, Indiana.

Glenridge Sherbet
(Makes 2 quarts)

4 cups water

1 cup sugar

1 tbs. gelatine

4 tbs. cold water

2 tbs. finely-chopped fresh mint

Juice of 4 lemons

Make a syrup of sugar and water. Dissolve the gelatine in 4 tbs. cold water. Combine the two and add lemon juice and chopped mint. Freeze.

Grape Sherbet
(Makes 1 quart)

20 marshmallows

1 cup grape juice

2 tbs. orange juice

4 tbs. lemon juice

¼ cup egg whites

1 tbs. sugar

Place marshmallows and grape juice in a double boiler and heat together, stirring frequently until the marshmallows are melted. Remove and add the fruit juices, and chill. Beat the egg whites and sugar together, fold thoroughly into the jellied grape mixture, and freeze.

Mrs. M. Spruill, Colorado.

Grapefruit Sherbet
(Makes 2 quarts)

4 grapefruits

3 cups water

2 eggs (whites only)

1½ cups sugar

1 cup orange or other fruit juice

Boil together for 10 minutes the water and sugar. When cold, add strained juice of grapefruits, or enough to measure 3 cups; add orange or fruit juices. Whip whites of eggs and add to mixture. Freeze.

Lemon Cream Sherbet
(Makes 1 quart)

⅓ cup lemon juice

1½ cups milk

½ cup thin cream

⅛ tsp. salt

2 tsp. gelatine

¼ cup cold water

⅓ cup sugar

⅓ cup white corn syrup

1 tsp. grated lemon rind

Soak the gelatine in the cold water and dissolve over hot water. Mix together the remaining ingredients and add gradually to the gelatine mixture. Freeze.

Mrs. R. H. Otto, Connecticut.

Lemon Milk Sherbet
(Makes 1½ quarts)

One quart of milk, two cups of sugar, juice of three lemons. Dissolve the sugar in the milk and partly freeze before adding the strained lemon juice. Crushed or preserved fruit served with the sherbet adds much to the deliciousness.

Lime Sherbet
(Makes 1½ quarts)

20 marshmallows

1 cup boiling water

1 cup ginger ale

¼ cup fresh lime juice

1 tsp. lemon juice

Green vegetable coloring

1 tbs. sugar

2 egg whites

Melt the marshmallows in the boiling water. Add the ginger ale, fruit juices, and coloring, and cool. Add the sugar to the beaten egg whites, beat, and combine with the lime mixture. Freeze.

Mrs. W. N. Hubbard, Massachusetts.

Orange Cream Sherbet
(Makes 1½ quarts)

1 cup orange juice

1 tbs. lemon juice

½ cup evaporated milk

1 egg white

1 tsp. gelatine

1 tbs. cold water

¾ cup sugar

¼ cup water

1 tsp. grated orange rind

Soak the gelatine in the tbs. of cold water for 5 minutes, and soften over boiling water. Boil the sugar, water, and orange rind together and strain into softened gelatine. Add the fruit juices and cool.

When thoroughly chilled, whip the evaporated milk and egg white separately and combine. Then fold slowly into the fruit and gelatine mixture and freeze. (To whip evaporated milk, chill it throughly; then whip until it is thick.)

Mrs. L. Estes, California.

Orange Fruit Sherbet
(Makes 2 quarts)

1 cup sugar

2 tbs. lemon juice

½ cup cream

2 cups orange pulp and juice

1½ cups water

Boil sugar and water for 10 minutes, and then cool. Cut oranges in halves, crosswise, and carefully remove pulp in pieces, together with remaining juice. Measure 2 cups and add lemon juice. Combine with cold sugar syrup. Freeze to a soft mush and fold into the sherbet the cream which has been whipped. Re-cover freezer and freeze stiff.

Orange Pineapple Sherbet
(Makes 4 quarts)

2 cups sugar

2 cups water

1 cup crushed pineapple and juice

1 bottle orange crush

Juice of 1 lemon

2 cups whole milk

Boil the sugar and water for 5 minutes. Remove from the stove and set aside to cool. Add the remaining ingredients and mix thoroughly. Freeze.

Mrs. B. Knight, Tennessee.

Pineapple Sherbet
(Makes 2 quarts)

¾ cup sugar

1½ cups water

1 tbs. gelatine

¼ cup cold water

½ cup pineapple juice

Juice of 1 lemon

Juice of ½ orange

1 cup shredded pineapple, drained

⅛ tsp. salt

2 egg whites

½ cup whipping cream

Boil the sugar and water together 5 minutes. Add the gelatine which has been soaked in the cold water 5 minutes. When cool, add the fruit juices and pineapple. Freeze. Add the salt to the egg whites and beat stiff. Whip the cream until thick but not stiff and combine with the partially-frozen mixture; then fold in the egg whites and continue freezing.

Mrs. C. M. Tichacek, Nebraska.

Pineapple Cream Sherbet
(Makes 1½ quarts)

3 cups grated fresh pineapple

1½ cups sugar

2 cups cream

Cover pineapple with sugar (for canned pineapple use 1 cup only) and let stand three hours. Add the cream. Freeze.

Raspberry Sherbet
(Makes 1½ quarts)

1 pt. red raspberries

½ cup water

½ cup whipping cream

¾ cup sugar

2 tbs. lemon juice

1 egg white

Put the fresh berries in a saucepan with the water and sugar and cook for 5 minutes. Press through a sieve and add the lemon juice. With canned berries omit the water. Simply heat in their own juice and press through a sieve. Cool. Beat until light and then fold in the egg white, beaten stiff, and beat the mixture again. Fold in the cream whipped until thick and stir well. Freeze.

Mrs. R. H. Otto, Connecticut.