No. 2. ORANGE SHERBET.
Squeeze out juice of 20 oranges and 12 lemons; add 6 pints rock candy syrup, ½ ounce citric acid and whites of 2 eggs; also grate the rinds of 3 oranges and color a delicate orange color, then freeze.
Squeeze out juice of 20 oranges and 12 lemons; add 6 pints rock candy syrup, ½ ounce citric acid and whites of 2 eggs; also grate the rinds of 3 oranges and color a delicate orange color, then freeze.