Cherry Ice

Cherries, 2 quarts. Water, 1 pint.

Sugar, 1 cup.

Lemon juice, 2 tablespoons.

Boil the cherries in the water for 10 minutes, stirring con-stantly. Press through a colander, add sugar and lemon juice and stand aside to cool. When cold freeze, turning the freezer slowly and steadily.

Orange Water Ice

Gelatine, 1 tablespoon. Cold water, 1/4 pint. Boiling water, 1/2 pint.

Powdered sugar, 4 ounces. Oranges, 6. Egg whites, 2.

Soften the gelatine in the cold water for 20 minutes, then dis-solve in the boiling water and add sugar, juice of the oranges and enough cold water to make a full quart of liquid. Stir till sugar is dissolved, then pour into freezer. When partly frozen fold in the stiffly beaten egg whites and finish freezing.

Ginger Water Ice

Water, 1 quart. Sugar, 1 1/4 pounds.

Lemons, 4. Orange, 1.

Preserved ginger, 6 ounces.

Boil sugar and water with yellow rinds of lemons and orange for 5 minutes. Cool and add the juice of the lemons and orange and freeze. Pound 4 ounces of preserved ginger to a paste and cut 2 ounces into shreds. When ice is partly frozen add ginger, finish freezing and let ripen for 2 hours.

Strawberry Ice

Strawberries, 1 quart. Sugar, 1 cup.

Water, 1 cup. Lemon juice.

Wash and hull strawberries and sprinkle with the sugar. Cover and let stand on ice for 2 hours. Mash, squeeze through cheese-cloth, add water and lemon juice to taste and freeze

Lemon Milk Sherbet

Lemons, 3.

Milk, 1 quart.

Sugar, 1 1/2 cups.

Squeeze the juice of the lemons over the sugar, then slowly add the ice cold milk, stirring constantly. Freeze as usual.

Apple Sherbet

Apple pulp, 1 pint. Powdered sugar, 1 cup.

Lemons, 3. Water, 3 cups.

Egg whites, 3.

Pare and stew apples, press through a sieve and then measure. Add sugar, juice of the lemons and water. Beat well and partly freeze, add well beaten egg whites and freeze hard. Serve in glasses with a little cinnamon sifted over the top.

Blackberry Sherbet

Blackberries. 1 quart. Water. 1 quart.

Sugar, 1 pint. Lemon, 1.

Crush berries, add to water with sugar and lemon sliced thin. Let stand for 10 hours, then strain and freeze. Serve with fresh berries.

Pineapple Sherbet

Orated pineapple, 1 large can. Lemons, 4. Sugar, 5 cups.

Egg whites, 2. Water, 2 quarts. Oranges, 2.

Boil sugar and water for 5 minutes. Allow to cool and add pineapple and fruit juices strained. When partly frozen add the stiffly beaten egg whites. Finish freezing and let stand to ripen for 2 hours.

Grape Sherbet

Grape juice, 1 pint.

Sugar, 1 cup.

Milk, 1 quart.

Warm the grape juice and in it dissolve the sugar, add rich cold milk and freeze.

Watermelon Sherbet

Watermelon juice and pulp, 1 quart.

Sugar, 1 cup. Lemon, 1.

Egg whites, 2.

To watermelon and sugar add juice of the lemon. Put in freezer and when half frozen add egg whites beaten very stiff. Continue freezing.