This will serve eight persons.
CUCUMBER SORBET
2 large cucumbers
2 tart apples
1 pint of water
1 teaspoonful of sugar
1/2 teaspoonful of salt
1 tablespoonful of gelatin
1 saltspoonful of black pepper
Juice of one lemon
Peel the cucumbers, cut them into halves and remove the seeds. Dissolve the gelatin in a half cupful of hot water. Grate the flesh of the cucumbers; grate the apples, add them to the cucumbers, and add all the other ingredients. Freeze as you would ordinary sherbet.
Serve in tiny glasses, with boiled cod or halibut.
This will fill eight small stem glasses.
GOOSEBERRY SORBET
1/2 pint of gooseberry jam
4 tablespoonfuls of sugar
1 pint of water
Juice of one lemon
Mix all the ingredients together and freeze, turning slowly all the while. Serve in small glasses.
This is usually served at Christmas dinner with goose.