PEACH SHERBET.
3 quarts water,
6 pounds powdered sugar,
White of 1 egg.
Take 2 dozen peaches; they must be very ripe; remove the seeds and press them through a fine hair sieve, then add 1 ounce of citric acid solution; strain through a sieve into your freezer, then freeze.
In making peach sherbet crack about 6 of the stones and mash them in a glass with a little water. Add this to your batch, and it will make a great improvement in the flavor.