| Water | 4 | cups |
| Sugar | 12⁄3 | cups |
| Raspberry juice | 2 | cups |
| Lemon juice | 2 | tablespoonfuls |
Method.
Make a sirup by boiling water and sugar twenty minutes, add raspberry juice, strain and freeze. Any fruit juice may be used for this sherbet.
18. Strawberry mousse.
Ingredients.
| Cream | 1 | quart |
| Strawberries | 1 | box |
| Sugar | 1 | cup |
| Granulated gelatin | 11⁄4 | tablespoonfuls |
| Cold water | 2 | tablespoonfuls |
| Hot water | 3 | tablespoonfuls |
Method.
Wash and hull berries, sprinkle with sugar, and let stand one hour; mash and rub through a fine sieve, add the gelatin soaked in cold water and dissolved in hot water. Set in a pan of ice water and stir until it begins to thicken; then fold in the whipped cream, put into a mold, cover, pack in two parts ice to one of salt, and let stand four hours. Use a mold with
a tight cover and seal the crack with a strip of cloth dipped in melted butter and bound around the mold while still wet.