LEMON SHERBET.
Take 6 pints of water, 6 pounds sugar; boil for twenty minutes; add the juice of 20 lemons; let cool; strain, and add the whites of 3 eggs; then freeze.
Take 6 pints of water, 6 pounds sugar; boil for twenty minutes; add the juice of 20 lemons; let cool; strain, and add the whites of 3 eggs; then freeze.