196 FRUITS AND HOW TO USE THEM. 



ar. Heat, aud when boiling hot. pour itslowly over the well- 

 beaten whites of three eggs, stirring constantly till it is 

 perfectly cold. Freeze hard. 



Currant Sherbet.— Pour one pint boiling water over 

 one pint of loaf sugar. Let it sioimer half an hour, add 

 one pint of currant juice and the juice of two lemons. 

 Fteeze when cold. 



Grape "Water-Ice.— To every quart of water allow half 

 as much grape-juice, by measare, and the same amount of 

 sugar as of juice. Make a syrup, and when it is cold add 

 j uice and freeze. 



Iiemoa Water-Ice, No. 1. — Make a rich lemonade 

 with one third the quantity of lemon j uico as of water, to 

 every three lemons allowing the j uice of one orange. When 

 partly frozen siir in the whites of three eggs. 



Leinon Ice, No. 3. — Dissolve a heaping tablespoonful 

 ofgelatinein half a pint of water, pour over a quart of 

 boiling waterand the strained juice of six lemons. Sweet- 

 en with three-fourths of a pint of sugar and freeze. 



Lemon Jelly. —Cover half a box of gelatine with one 

 pint of cold water, into which break a small stick of cinna- 

 mon. At the end of an hour add a cupful of sugar, the 

 juice of two good-sized lemons, and a pint of boiling water. 

 Strain, mold and cool. 



Orange Jelly.— Make like lemon jelly, except that it 

 needs a little less sugar and no cinnamon. 



Lemon and Orange Jelly.— For one box of gelatine 

 use two large lemons and the juice of two large oranges. 

 Proceed as with other jellies. 



Peach, Plum and Pear Jellies Stew the fruit in 



little water, strain, apd use one pint of the j uice in wbich to 

 soak one box of gelatine. Sweeten, pour over a full quart 

 o'' boUing water, strain and cool. Juice left after canning 



