Lemon Sherbet.
Mix 1 cup sugar with juice of 1¹⁄₂ lemon, when it has stood until nearly melted, add slowly 2 cups of milk. If you do not mix carefully, the lemon juice will curdle the milk. Pour into the freezer and freeze. The sherbert will be smooth solid and as white as milk.
Strawberry Ice.
Use 1 qt of berry juice, 4 cups of sugar, the juice of 2 lemons, 3 pints of water and a few whole strawberries, mix all together and freeze.
Lemon Sherbet No. 2.
1 qt of water, 1¹⁄₂ cups of sugar, ³⁄₄ cup of lemon juice. Make a syrup of the boiling water and sugar, add lemon juice, cool strain and freeze. When half frozen add the white of 1 egg beaten stiff.
Orange Sherbet.
Made in the same manner as the above recipe, using orange juice with the juice of 1 lemon added.
Grapefruit Cocktail.
Cut 3 medium size grapefruit into halves, remove pulp and membrane and separate the pulp into flakes. Mix this lightly with ¹⁄₄ lb. of Malaga grapes, which have been skinned and seeded sprinkle liberally with sugar and chill thoroughly. Serve in the grapefruit shells with a little crushed ice.