A new Recipe for Lemon Sherbet.
Make one and a half gallon rather acid lemonade, grating the peel of three or four of the lemons before straining the juice into the water. Let it stand fifteen minutes. Then make and add to it the following mixture: pour a pint cold water over one box gelatine and let it stand half an hour; then pour over it one pint boiling water, and let it stand till thoroughly dissolved. Beat the whites of eight eggs with two pounds pulverized sugar till as thick as icing; then churn a quart rich cream till it is reduced to a pint; then beat the froth of the cream into the egg and sugar. Pour in gradually the lemonade, beating all the time so as to mix thoroughly, and then freeze. Delicious.—Mrs. F. C. W.
Orange Sherbet.
One gallon water, twelve oranges, juice of three lemons, whites of six eggs. Rub some lumps of sugar on the orange peel. Mix as lemon sherbet, and freeze.—Mrs. M.
Orange Ice.
One dozen oranges, juice of two lemons, two quarts water; sugar to the taste. Rind of four oranges grated on sugar. Freeze as usual.—Mrs. G. D. L.
Orange Ice.
Juice of nine oranges, juice of one lemon, one and one-quarter pounds powdered sugar, two quarts water. To be frozen.—Mrs. I. H.
Pineapple Ice.
To a two-pound can of pineapples add three quarts water, half a box gelatine (prepared as for jelly), juice of two oranges, whites of four eggs. Remove the black and hard pieces of pineapple, then pass it through the colander by beating with a potato-masher. Sweeten to your taste and freeze.—Mrs. I. H.