594.—GRAPE BOMBE
Line a mold with Grape Sherbet (see No. 595), fill with Charlotte Russe Filling (see No. 562) to within one inch of top, cover with sherbet, and pack in salt and ice for three hours.
595.—GRAPE SHERBET
| 1 cup sugar | 2 tablespoons water |
| 1 cup water | 1 cup grape juice |
| 1 teaspoon gelatine | Juice of 1 lemon |
Boil sugar and water five minutes; soak gelatine in cold water five minutes and add to sirup; add fruit juice, cool, and freeze. Serve in glasses with or without whipped cream garnish.
596.—JELLY SHERBET
| 1 teaspoon gelatine | 1½ cups boiling water |
| ½ cup cold water | White of 1 egg |
| 2 glasses jelly |
Put gelatine and cold water in the top of double boiler; let stand five minutes; add jelly and boiling water, and stir until jelly is dissolved; when cool, freeze; when nearly frozen add the stiffly beaten white of egg. This is economical if home made jelly can be used.
597.—PINEAPPLE SHERBET
| 2/3 cup sugar | Juice of 1 lemon |
| 2 cups boiling water | White of 1 egg |
| ½ can grated pineapple |