The new practical housekeeping

Lemon Sherhet — Grate the rinds of two lemons into a bowl and squeeze in the juice; make a boiling syrup of one pound sugar and one pint water and pour it hot over this, and let remain till cold, or as long as convenient, to extract the flavor. Then add one pint Water, strain into the freezer and freeze as usual. When pretty well frozen whip whites of three eggs to a froth, stir them in, beat up and freeze again. Or soak tablespoon gelatine in a little cold water and add it to one pint boiling water ; then add pint each sugar and water and juice of five lemons and half-freeze ; or boil pint and a half sugar and three pints water half an hour ; add juice of tea lemons, strain and half freeze. For Orange Sherhet make as either of above recipes using twice as many oranges, and if not very acid add juice of a lemon. For Pineapple Sherbet use one large pineapple or one and a half cans. Cut hearts and eyes from the fruit, chop fine and add pint sugar and juice from can and the soaked tablespoon gelatine dissolved in half pint boiling water ; then add half pint cold water and half freeze as above ; or cook fruit in pint water twenty minutes, and then pulp through a sieve ; boil a syrup of pint each sugar and water fifteen minutes and then add fruit pulp and cook fifteen minutes longer, add juice from cans and freeze. Milk Sherhet — Boil two quarts milk; when cold put into freezer. Take the juice of six or seven lemons — according to size, and one pound and a half sugar, dissolved in as little water as possible. W hip whites of two eggs and stir in the milk ; add the lemon juice after it begins to freeze a little; then mix thoroughly and freeze. Pine-apple Sherhet — One pine-apple, four lemons, two quarts water, two teacups sugar ; steep the pine-apple in the water for two hours ; strain and add the juice of the lemons and sugar ; whip the whites of five eggs, add to them three tablespoons piijrar, place all in freezer and half freeze. Adding the sugar to tliH whites gives body to the sherbet it lo cxcv,!:-..:it. "' . < '- ". . v\ '\\ ir-rai :k.J.j x>RINKS. 195 add one can prepared pine-apple ; whip one pint cream and sweeten, add the whites of three well-beaten egga ana stir them both in just before freezing. Serve in glasses. Strawberry Sherbet — Crush a pound berries and add to them one quart water, a sliced lemon, and one teaspoon orange flower water, if at hand. Let stand in an earthen bowl for three hours ; then strain, squeezing all the juice out of the fruit. Dissolve one pound powdered sugar in it, strain again, and put on ice until ready to serve. Or mash two quarts berries and one pint sugar together and let stand two hours, then add pint water and strain, rub through a sieve, soak a tablespoon gelatine in cold water to cover, add half pint boiling water and pour this to the mixture and half freeze, Raspberry Sherbet is made same way. For Currant Sherhety take pint each juice, water and sugar, one tablespoon gelatine, and juice of one lemon ; soak gelatine in a little cold water, and dissolve it in half pint boiling water, add other ingredients and freeze ; or boil one quart water and pint sugar half an hour ; add pint currant juice and juice of a lemon, let cool and freeze.