No. 2. ORANGE SHERBET.
Squeeze out juice of 20 oranges and 12 lemons; add 6 pints rock candy syrup, ½ ounce citric acid and whites of 2 eggs; also grate the rinds of 3 oranges and color a delicate orange color, then freeze.
LEMON SHERBET.
Take 6 pints of water, 6 pounds sugar; boil for twenty minutes; add the juice of 20 lemons; let cool; strain, and add the whites of 3 eggs; then freeze.
PINEAPPLE SHERBET.
3 quarts water,
6 pounds XXXX sugar,
6 pineapples, cut up fine,
White of 1 egg.
Press through a fine hair sieve; add 1 ounce of citric acid solution; strain into freezer, and freeze.
Canned pineapple can be used instead of fresh pineapple. Use two cans of grated instead of the 6 whole ones.