3 quarts water,
6 pounds XXXX sugar,
1 ounce citric acid,
3 quarts large, ripe strawberries,
White of 1 egg.
Press the berries through a fine sieve, add them to your sugar and water, and strain all through a fine sieve into your freezer.
No. 2. STRAWBERRY SHERBET.
Proceed same as above, only when preparing berries simply crush them up well and put in whole. This mode is used quite extensively in some parts of the country, but I prefer the first recipe, because the berries being put in whole causes them to freeze in lumps.
PEACH SHERBET.
3 quarts water,
6 pounds powdered sugar,
White of 1 egg.
Take 2 dozen peaches; they must be very ripe; remove the seeds and press them through a fine hair sieve, then add 1 ounce of citric acid solution; strain through a sieve into your freezer, then freeze.
In making peach sherbet crack about 6 of the stones and mash them in a glass with a little water. Add this to your batch, and it will make a great improvement in the flavor.