½ cup lemon juice
1 tsp. powdered gelatine
Wash apricots, crack and remove a few kernels from pits, put these with apricots and cook in the water until the fruit is soft. When cool, press through a sieve and measure 5 cups of juice and pulp; add sugar, lemon juice, and gelatine which has been dissolved by soaking in a tbs. cold water and then over boiling water. Whip white of egg until stiff and add. Freeze. (Peaches or other fruit may be used in place of apricots, sweetened to taste.)
Banana Sherbet
(Makes 2 quarts)
1 cup water
1½ cups sugar
6 medium-sized bananas
2 cups orange juice
2 tbs. lemon juice
1 egg white