Mary Jane's cook book

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, Sugar, 1 cup. 1 quart. 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. SHERBET FIZZ. Hot water, 1 quart. Oranges, 4. Sugar, 2 cups. Egg white, I. Lemons, 4. Ginger ale. Chopped mint leaves. Boil water and sugar for 10 minutes. Cool, add juice of the lemons and oranges and freeze, using 3 parts of ice to 1 of salt. When half frozen add egg white, well beaten. Pack in ice and salt 2 or 3 hours to ripen. Half fill glass with the sherbet and pour over the ginger ale, which should be ice cold and freshly opened. Sprinkle with chopped mint leaves and serve. RHUBARB SHERBET. Rhubarb pulp, 1 quart. Gelatine, 2 teaspoons. Sugar. Egg whites, 2. Powdered sugar, 2 tablespoons. Stew the rhubarb until very tender and press through a sieve. Then measure the pulp. Add sugar to taste and put over the fire. Dissolve the gelatine in a little cold water then add to the fruit. When sugar is dissolved remove from fire and when cold turn into chilled freezer. Freeze slowly for 5 or 6 minutes, then fold in the stiffly beaten egg whites with the powdered sugar. Continue freezing till smooth and firm and serve in sherbet glasses, garnished with chopped candied cherries. STRAWBERRY SHERBET. Sugar, 1 pint. Granulated gelatine, 1 teaspoon. Water, 1 quart. Cold water, 3 tablespoons. Strawberries, 1 pint. Lemons, 2. Boil sugar and water 10 minutes, add gelatine which has been soaking in cold water for i/2 hour. Strain through cheese cloth and cool. Mash strawberries, press through a sieve, then measure. Add to the syrup with the juice of the lemons and freeze. ORANGE SHERBET. Oranges, 6. Sugar, 1 cup. Lemon, 1. Milk, 1 quart. Strain juice of lemon and oranges, add sugar and stir well together. Put in freezer, pack with salt and ice and when ready to turn add milk. A. D. B.y Brookline. PLUM SHERBET. Plums, 1 pint. Water, 1 cup. Lemon, 1. Egg whites, 4. Sugar. Wash and stone the plums and mash with lemon juice and water. Sweeten to taste and heat in a double boiler for a few minutes. Put through a sieve and cool, add stiffly beaten egg whites and freeze. STRAWBERRY FRAPPE. Gelatine, 1/4 box. Egg white, 1. Cold water, % cup. Strawberries, 1 on p. Susrar, i/2 cup. Milk, % pint, Cream, 1/2 pint. Chopped nuts, 1 cup. Soak gelatine in the cold water for 5 minutes and dissolve over hot water. Mix cream and sugar and stir in gelatine and beaten egg white. When cold add milk and strawberries, chopped in small pieces, also nuts. Freeze and serve garnished with whole strawberries. CRANBERRY FRAPPE. Cranberries, 1 quart. Lemon, 1. Sugar, 2 pounds. Gelatine, 1 tablespoon. Water, 1 quart. Boiling water, i/2 cup. Cook fruit until soft and put through a fine sieve, add lemon juice, a little of the grated rind and the sugar. Soften the gelatine in a little cold water and dissolve in the boiling water. Add to fruit juice and pack in freezer with ice and salt. Let stand 2 hours or till frozen to a mush. PINEAPPLE FRAPPE.