Vegetarian cookery

Slice two oranges and one lemon ; put them in a jug with two ounces of brown sugar-candy ; pour on a quart of boiling water ; stir it occasionally till cold, and then strain it through a muslin or a lawn sieve. No. 679. — Rhubarb Beverage. Peel six or eight fine sticks of rhubarb, and boil them ten minutes in a quart of water ; strain the liquor through a sieve ; add the juice and grated rind of a lemon, and three ounces of powdered sugar ; stir it well till the sugar is dissolved ; let it remain six hours, and then strain it through muslin. No. 680. — Cowslip Sherbet. To four gallons of water put twelve pounds of loaf sugar, broken, and the whites of two eggs, beaten ; boil it half an hour, taking off the scum till quite clear ; pour it on a peck of cowslip-flowers, and the rinds of eight lemons, and six Seville or sweet oranges. Strain, and boil the juice of the lemons and oranges, adding half a pound of loaf sugar ; mix all together ; cover it, and set it in a cool place for two days ; then squeeze out the cowslips, and strain it into a small cask xvith a tap in it ; dissolve quarter of an ounce of isinglass in a small quantity of the sherbet ; put it in the cask, and close it up. Let it remain three weeks, and then bottle it. Primrose sherbet may be made in the same way, 681. — Ginger Sherbet. Bruise two ounces of the best white ginger ; put it in an earthen vessel mth half a pound of raisins, cut in pieces, and the rind of a lemon, pared very thin ; pour upon it four quarts of boiling water ; cover it, and let it remain till the following day ; then pour off the clear liquor, very carefully, and strain it through a lawn sieve. Put one pound and a half of broken loaf sugar into a pan with the juice of two lemons and two oranges, strained through muslin, and half a pint of the ginger liquor ; stir till the sugar is dissolved ; then set it on the fire ; when it has boiled up a few times, allow it to boil slowly till clear, skimming it well ; then add the remainder of the ginger liquor, and boil it ten minutes ; strain through muslin, and when cold, bottle it. No. 682. — Lemon Sherbet. Grate the rind of six large lemons ; boil it in six quarts of water with a little bruised ginger and three pounds of white sugar, quarter of an hour ; when cold, add the lemon-juice ; strain it through muslin, and bottle it. It will then be ready for use. No. 683. — Orange and Lemon Sherbet. To nine Seville oranges, take three lemons; grate off the yellow rinds into a gallon of water ; boil three pounds of broken loaf sugar with three pints of water, and a very little white of egg to clear it ; then add to it the juice of the fruit, strained ; when clear, pour it into a bowl, stirring it frequently till cold ; then mix it with the water ; strain through muslin, and bottle it. * • The celebrated Eastern beverage called sherbet, is a species of negus without the wine ; it consists of water, lemon or orange-juice, and sugar, in which are dissolved perfumed cakes, made of the very best Damascus fruit, adding a few drops of rose-water. Another kind is made from violets, honey, fresh Juice of grapes, etc. No. 684. — Raspberry and Currant Sherbet.