SOME FRUITS OF HAWAII 



29 



Fig sherbet 



yield iy 2 quarts 



4 cups strained ripe figs 4 tablespoons lemon juice 



% cup sugar 3 tablespoons pineapple juice 



% cup water 2 egg whites 



Chop figs and put through a strainer. Combine sugar and water, boil 3 

 minutes, cool, and add fruit and unbeaten egg whites. Freeze, using 8 parts 

 of ice to 1 part of ice-cream salt. 



Fig ice cream 



yield 1% quarts 



3 cups strained ripe figs 1 cup sugar 



IV2 cups thin cream % cup lemon juice 



iy 2 cups milk 



Chop figs and put through a strainer. Add remaining ingredients and 

 freeze, using 8 parts of ice to 1 part of ice-cream salt. 



Fig mousse 



6 servings 



1% cups strained fresh fig pulp V 2 cup boiling water 



16 marshmallows 2 tablespoons lemon juice 



1% cups whipping cream 



Melt marshmallows in boiling water. Add fig pulp and allow to stand 

 until mixture is partially congealed. Chill and whip cream until it is stiff. 

 Fold whipped cream into the other mixture and freeze 4 to 6 hours in a 

 mechanical refrigerator pan or in a tightly sealed mold packed in ice and 

 salt (3 parts of ice to 1 part of ice cream salt). 



