318 PEmtS AHD HOW TO tJSE THEM. 



in a little water takea out of a lueasared quart of 

 water, boil the remainder with a pound of sugar and stir in 

 the gelatine. When cold add the juice of two oranges and 

 five lemons, and freezn. A lirtle of the peeling should lie 

 grated in with the lemon-juice. 



Orange Sherbet, No. 1.— To every quart of water use 

 tlie juice of six oranges, two small lemons, the whites of 

 two eggs, and one large tear-upful of sugar. The latter, 

 however, must be proportioned to the size of fruit ana the 

 amount, and car. only be told by tasting. Make a syrup of 

 sus'ar and water, add the grated rind of an orange and a 

 lemon, boil up, and set away to cool. - With this mix the 

 juice pressed from the lemons and oranges, and freeze. 



Orange Sherbet, No. 2.— To every quart of water add 

 the juice of four oranges and the juice of two lemons; when 

 nearly frozen stir in the beaten whites of three eggs. 



Orange Ice.— Grate the rinds of four oranges, and steep 

 them ten minutes in a pint of water. Strain it upon one 

 pound of sugar, add a pint of orange juice, and, when 

 cold, pour into the freezer. When half frozen, add the 

 whites of four eggs, beaten to a stiff froth. 



Pine-Apple Sherbet.— To one pintof nice finely grated 

 pulp allow the same quantity of sugar, and a pint and a 

 half of water. Make a syrup of the latter, cool, add the 

 pulp, the juice of one lemon, and, when half frozen, the 

 beaten whites of two eggs. 



Raspberry Ice. — With one quart of red raspberries 

 stir a pintof sugar and the juice of two lemons. Strain 

 through a fine sieve, add a quart of water, the whites of 

 three eggs, and freeze. 



Strawberry Ice.— To on« quart of fruit after it has been 

 pressed thr-ough the colander add three-fourths of a pound 

 of sugar, or mor-j if the berries are not very sweet, and the 

 unbeaten whites of three eggs and one cupful of water. 

 Freeze. This is a very delicious ice. 



