Boil one pound of sugar and one quart of water together for five minutes; strain and cool. When cold, add one pint of unfermented grape juice and four tablespoonfuls of lemon juice. Turn the mixture into the freezer and stir slowly until frozen. Remove the dasher and stir in a meringue made by beating the white of one egg to a stiff froth and adding one tablespoonful of powdered sugar. Repack the can and stand aside for one hour and a half.

All sherbets may be made after this recipe, substituting the same amount of other fruit juices.

Grape Sauce

Boil a pound of sugar and half a pint of water together for ten minutes until they form a thick syrup; add the juice of a lemon, and when cold add half a pint of grape juice or claret. Pack in ice until serving-time.