Milk Sherbet

Mix together 1 1/2 cups sugar and the juice of 3 lemons (if small or not very juicy, use 4 lemons) and then add, slowly and gradually, stirring constantly, 4 cups milk. If this is carefully done, it will not curdle, but if it should happen to curdle, it will not spoil the sherbet, though it may not look so nice. Freeze.

Peach Sherbet

To 2 cups sugar add 1 qt water and about 10 peach kernels, and boil 20 minutes, then add 1 teasp clear granulated gelatine, soaked in 2 tablesp cold water, and stir until dissolved. Let get cold, and then add 1 1/2 cups mashed peach pulp (fully ripe peaches mashed through a sieve), and the juice of 1 lemon and 2 oranges. Freeze.

Coffee Sherbet

To 1/2 or 3/4 cup finely ground coffee add 1 beaten egg and the crushed shell, then stir in 1/2 cup cold water, and when well mixed, add 6 cups boiling water and let boil 2 or 3 minutes, but no longer, then add 2 teasp clear granulated gelatine soaked in 2 tablesp cold water, and stir till dissolved, then strain through cheese cloth wrung out of hot water. Add to the strained liquid 1 1/2 cups sugar, and when dissolved and cold, freeze. Serve in glass cups, each one topped off with a spoonful of whipped cream.

Grape Sherbet

To 1 pt sugar add 1 qt water and boil 20 minutes, then add 1 teasp clear granulated gelatine soaked in 1 tablesp cold water, and when dissolved, remove from fire, add 1 pt clear grape juice, and the juice of 2 lemons. Cool and freeze.