Lemon Sherbet

1 gallon cream. 10 lemons.

3 quarts cold water. 2 pounds white sugar.

Press the juice from the lemons. Pour a little boiling water on the rinds; let stand a few mintes; press out and partly cool. Mix all together and freeze.

Pine-Apple Sherbet

1 can of pine-apple. 1 quart water.

1 pint sugar.

1 tablespoonful gelatine.

Soaked two hours in water enough to cover. Chop the fruit very fine; add the juice from the can, the water, sugar and the soaked gelatine, previously dissolved in ½ cupful boiling water. The juice of 1 lemon will be found an addition to the flavor. Freeze.

Tutti Frutti Orange Sherbet

3 pint3 of water.

6 medium-sized oranges.

4 whites of eggs.

1 pound sugar. Juice of 1 lemon.

Make a thick syrup by boiling the sugar with a very little extra water. Peel and separate 3 of the oranges by the natural divide; remove the seeds carefully and drop into the boiling syrup. Grate the yellow rinds of the 3 remaining oranges; squeeze in the juice; pour off the syrup) carefully from the scalded slices and set the slices in a cool place, or on ice until needed for use. Add the water and lemon juice to the syrup; strain into a freezer. When nearly frozen whip in the whites of eggs; beat until it looks like cream. Pack the freezer with more ice and salt. When the sherbet is firm enough mix the sugared orange slices in gently without breaking. Delicious.

Orange Sherbet (II)

Make same as Lemon Sherbet-previous rule, adding the juice of 1 lemon for flavoring.

Apricot Sherbet

3 cupfuls of apricots cut fine.

1 cupful sugar.

Kernels of ½ the apricots.

2 cupfuls water. 2 whites of eggs.

If the fresh fruit be used, reserve 1 cupful of the ripest. Stew the other two cupfuls with the kernels in the water and sugar five minutes. Rub the fruit through a strainer, with the syrup; pour into the freezer. When nearly frozen add the whites of two eggs, well beaten, and turn the freezer a few minutes longer. Stir in the cut apricots just before serving. Canned apricots can be used, and if in syrup that can be added also.