The New century cook book

One gallon water, four cups sugar. Boil and stir in five tablespoons cornstarch. Cook until like paste, take off and strain. Add juice of eight or ten lemons. Boil lemon peels in teacup of water for a few minutes and add water. When cool add can pineapple chopped finely; also juice. When half frozen add one pint of cream and whites of three eggs well beaten. Finish freezing. Miss Lora Eidson, Galveston, Texas. Pineapple Sherbet. Two cans of pineapple or the same amount of fresh fruit, two pounds of sugar, two quarts of water, whites of six eggs; strain the juice from the cans into the freezer; make a boiling syrup of the sugar and one quart water; chop the pineapple small, scald in the boiling syrup, then rub it through a colander, with the syrup and the remaining quart of water, into the freezer; freeze and add the whites of four eggs, and beat it perfectly white. Lemon Sherbet. One quart of milk, one pint of sugar, rind of one lemon; scald together, when cool, freeze; when half frozen add strained juice of five lemons, four tablespoonfuls of sugar and white of one egg beaten to a stiff froth. Finish freezing. Mrs. S. B. Jones. Lemon Ice. Three quarts water, four pounds sugar, one pint lemon juice, one gill orange juice, whites of two eggs; boil the sugar and water, then strain it and add the lemon and orange juice and freeze. Beat the whites of the eggs and when the liquid begins to stiffen, put them in and beat well with a spoon. Mrs. B. F. Head. New Century Cook Book. Lemon Ice. One quart milk, one pint of sugar; when nearly frozen add the juice of three lemons and two oranges, also the whites of two eggs well beaten. Then finish freezing. Miss Carrie Long. Pineapple Sherbet. Boil together one quart of granulated sugar and one quart of water until a thick syrup is formed; pour this very hot over a can of grated pineapple; add the juice of four lemons, or two lemons and two oranges; place the mixture in freezer and add a pint of cold water. Just as sherbet begins to freeze add the well beaten whites of three eggs and finish freezing. Jennie A. Rubel. Peach Sherbet. One quart well mashed peaches; juice of two lemons; make very sweet; add one and one-half pints water. Stir up well and just before freezing add one pint good cream and freeze. Grace Dugan, Louisville, Ky. Pineapple Sherbet. One can grated pineapple, three cups sugar, five cups water, three lemons, one tablespoon gelatine, two whites of eggs. Boil sugar and water five minutes; cool; then add gelatine, strained pineapple and lemon; just as it begins to freeze add beaten whites. Lemon Sherbet. Take one cup sugar and the whites of two eggs and beat until light, juice of three lemons, one pint of cream and one-half pint of water. Freeze. Mrs. E. W. Burke. Lemon Sherbet. One quart milk boiled with the rind of one lemon without juice, one pound sugar. When cool, partly freeze. Add the juice of five lemons and thoroughly beaten whites of three eggs. Then freeze. Miss A. Poole. Raspberry Sherbet. The juice of one quart fresh raspberries, three cups of sugar, three cups of water, juice of two lemons. Mix all together and freeze not to stiff. Mrs. Geo. A. Ogle. New Century Cook Book. Pineapple Bavarian Cream.