Boil sugar and water for fifteen minutes, add pineapple, and lemon juice; when cool, freeze; when nearly frozen add the stiffly beaten white of egg, and finish freezing.
598.—SOMERSET SHERBET
| 1 banana | 1 cup sugar |
| ½ can apricots, or | 1 teaspoon gelatine |
| 1½ cups stewed dried apricots | ¼ cup cold water |
| 1 lemon | 1 cup boiling water |
| 1 orange |
Press banana and apricots, with their juice, through a sieve; add juice of lemon and orange, and sugar; soak gelatine in cold water, dissolve in boiling water, add to fruit, cool, and freeze.
599.—STRAWBERRY SHERBET
| 2 cups water | 1 box strawberries |
| 1 cup sugar | White of 1 egg |
Boil sugar and water five minutes; mash berries, add to sirup, cool, and freeze; when nearly frozen add the stiffly beaten white of egg. If preferred, strain before freezing.
600.—FROZEN WATERMELON
Scoop out the inside of a watermelon with a large spoon; put in the freezer without the dasher, sprinkle with powdered sugar and lemon juice, and pack in equal parts of salt and ice for three hours.