Lemon Sherbet
juice of 3 lemons
1-1/2 cups sugar
1 quart milk
Mix juice and sugar, stirring constantly while slowly adding very cold milk. If added too rapidly, mixture will curdle. However, this does not affect quality. Freeze and serve.
Orange Water Ice
juice of 6 oranges
2 teaspoons orange extract
juice of 1 lemon
1 quart water
2 cups powdered sugar
1/2 cup cream
Mix all ingredients together; strain and freeze.
Strawberry Mousse
1 box strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour; mash and rub through fine sieve; add gelatine which has been soaked in cold water and dissolved in the boiling water. Set in pan of ice water and stir until it begins to thicken; fold in whipped cream. Put into mold, cover, pack in salt and ice, 1 part salt, 3 parts ice; allow to stand 4 hours. Raspberries or peaches or shredded pineapple may be used instead of strawberries.