MINT SHERBET
2 dozen stalks of spearmint
1/2 pound of sugar
1 quart of water
Juice of three lemons
Strip the leaves from the stalks of the mint, chop them to a pulp and rub them with the sugar. Add the water, bring to a boil, boil five minutes, and, when cold, add three drops of green coloring and the juice of the lemons; strain and freeze, turning slowly all the while.
Serve at dinner with mutton or lamb.
This will serve six persons; in small stem glasses, eight persons.