Soak 1 teaspoonful gelatine in 1/4 cup cold water, and dissolve with 1/4 cup boiling water. Add the juice of 6 lemons, 1 pint sugar, and 3 1/2 cups water. Strain and freeze. If the lemons have become dry by being kept in the house, let them soak in cold water for a little time. A good way is to pour boiling water over the fruit, and then drop into cold water. This would destroy any insects which might be in the peel. Lemons may be kept in sour milk with good result. The gelatine is not used for nutriment, but to give a better consistency to the sherbet. If it is not convenient to use a freezer, the sherbet may be frozen in a pail. Put the lemon mixture in the pail and pack into a pail of ice and rock salt, using half salt and half finely-cracked ice in alternate layers. When it becomes hardened, scrape the sherbet from the side of the pail, and beat with a Dover egg-beater. Pack down again, and keep closely covered until ready to serve. If the sherbet is to be frozen in an ice cream freezer, use two-thirds of ice and one-third of rock salt, in alternate layers. Turn the crank very slowly, as the slower it is turned the faster the cream is frozen and the smoother it is. If the crank is turned rapidly, the liquid is stirred about so that it does not come in contact with the sides of the can long enough to freeze.