4 cups white cherries without stems. 11/2 cups sugar.

2 cups water.

2 whites of eggs.

Mash the fruit raw and thoroughly so as to break the stones, and strain the juice through a fine strainer into the freezer. Boil the cherry pulp with some of the sugar and water to extract the flavor from the kernels, and mash that also through the strainer, add the other pint of water and the sugar and freeze. Then add the whipped whites and finish freezing. This sherbet is not distinguishable from cream as long as it remains frozen. It is a good plan to drop in a few whole cherries that have been simmered in syrup, to show what kind of ice it is. Canned cherries are good enough.

Cost of material - cherries 25, sugar 7, white of eggs 3; 35 cents - ice and salt 15 - 40c for 3 pints, or 3 to 4c per plate or glass.