PLUM SHERBET.
3 quarts water,
6 pounds powdered sugar,
White of 1 egg.
About 2 quarts very ripe wild goose plum, or any other variety that is not too flat tasting. I prefer the wild goose plum, as it produces a better flavor than most others. Remove the seeds and press them through a fine sieve and add 1 ounce of citric acid solution; strain all through sieve into your freezer, and freeze.