III. SHERBETS
Apricot Sherbet (Eight portions)
One and one-third cups sugar
Three cups water
Two cups apricot pulp, fresh or canned
One-third cup lemon juice
Two egg whites
Boil the sugar and water together for five minutes. Cool and add the apricot pulp and lemon juice. Pour into a cooled, well-scalded freezer and freeze until “mushy.” Add the stiffly-beaten egg whites and continue freezing until stiff.
Fruit Sherbet (Twelve portions)
Two cups sugar
Four cups of water, or two cups of fruit juices and two cups of water
One cup grated pineapple
One-half cup seeded cherries
One cup orange juice
One-third cup lemon juice
Three egg whites
Boil the sugar and water together for five minutes. Cool. Add the pineapple, cherries, orange juice, and lemon juice, and freeze until “mushy.” Add the stiffly-beaten egg whites and continue freezing until very stiff.
Grape Milk Sherbet (Eight portions)
One and one-half cups sugar
One-third cup lemon juice
Two cups grape juice
Two cups milk
Mix the sugar, lemon juice and grape juice, and let stand for ten minutes. Slowly add the milk and pour into a cooled, well-scalded freezer. Freeze until very stiff.
Lemon Milk Sherbet (Eight portions)
One-half cup lemon juice
One and one-half cups sugar
Two level teaspoons grated lemon rind
Three and one-half cups milk
Mix the lemon juice, sugar and grated rind, and let stand for ten minutes. Slowly add the milk and pour into a cooled, well-scalded freezer. Freeze until very stiff.
Orange Milk Sherbet (Ten portions)
One cup orange juice
One-half cup lemon juice
One and one-half cups sugar
One quart milk
One level tablespoon grated orange rind
Mix the orange and lemon juices and add the sugar. Let stand for ten minutes. Gradually add the milk and the grated rind. Pour into a cooled, scalded freezer.
Freeze very stiff. Serve at once, or pack in three parts of ice to one part of salt and let stand for an hour or more.
Note: Wash the orange, and grate while still whole.
Peach Sherbet (Ten portions)
Two cups sugar
One-half cup lemon juice
Three cups pulp of fresh or canned peaches
Four cups milk
Mix the sugar, lemon juice and peach pulp and let stand for ten minutes. Slowly add the milk. Pour into a cooled, well-scalded freezer and freeze until very stiff.
Pineapple Sherbet
Two cups sugar
Two cups water
One cup lemon juice
One cup grated pineapple
Two cups water
Two egg whites
Boil the sugar and water together for three minutes, cool and add the lemon juice, pineapple and water. Pour into a sterilized freezer and freeze until “mushy.” Add the egg whites, stiffly-beaten. Freeze until very stiff.
Red Raspberry Sherbet (Eight portions)
One and one-fourth cups sugar
Two cups water, or half fruit juice and water
Two cups fresh or canned red raspberries
One-fourth cup lemon juice
Two egg whites
Boil the sugar and water together for five minutes. Cool, add the raspberries, crushed, and the lemon juice, and freeze until “mushy.” Add the egg whites, stiffly-beaten, and freeze until stiff.
Strawberry Sherbet (Eight portions)
One and one-third cups sugar
Three cups water
Two cups crushed strawberries
One teaspoon vanilla
Two egg whites
Boil the sugar and water together for five minutes. Cool, add the crushed strawberries and vanilla, and freeze until “mushy.” Add the egg whites, stiffly-beaten, and freeze until very stiff.
“Three of a Kind” Sherbet (Twelve portions)
Grated rind of one orange
Juice of three oranges
Juice of three lemons
Mashed pulp of three bananas
Three cups sugar
Three cups water
Three egg whites
Wash the oranges and grate the rind of one. Mix the grated rind with the juices of the oranges and lemons. Combine with the bananas which have been forced through a sieve. Add the sugar and let stand for five minutes. Add the water and freeze until “mushy.” Add the stiffly-beaten egg whites and freeze very stiff.