Brown lightly 1 cup of cocoanut either in the oven or under a broiler. Chill thoroughly and add to the Vanilla Ice Cream Mixture before freezing.
SHERBETS
Apricot Sherbet
(Makes 2 quarts)
Peel the skins from 1 can of apricots, then mash through a sieve. Add the apricot juice, the juice of 1 lemon and 1 orange, 1 cup sugar, and 1 cup water to the apricot pulp. Freeze to a mush and add one egg white (stiffly beaten), mix thoroughly, and continue freezing.
Mrs. H. Adams, Maryland.
Apricot Sherbet
(Makes 2 quarts)
1 qt. apricots
2½ cups sugar
1 egg (white only)
8 cups water