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MODERN AMERICAN DRINKS.
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the sugar on a board, and after wiping the lemons
with a clamp cloth roll them in the sugar to ex–
tract the oil; then cut in halves, remove the
seeds and squeeze out the juice. Boil all the sugar
and water until clear. Remove the scum as it
rises. Adel the lemon-juice
to
the syrup, strain
it and pour gradually on to the beaten white of an
egg; mix and freeze.
Lemon Ginger Sherbet.
Use one quart boiling water, one pint sugar, four
lemons and four ounces of candied ginger cut in
fine pieces. Shave off the peel from two lemons
in thin parings; be careful not to get any of the
lighter colored rind below the cells. Put the par–
ings into a bowl, add the boiling water, and let it
stand ten minutes, closely covered. Cut the
lemons in halves, squeeze out the juice and steep
the finely cut ginger. into it; then add alf the
sugar to the water. When cold strain and freeze.
Pomegranate Sherbet.
.
Peel one dozen blood oranges, cut them in halves
across the sections, remove the seeds and. squeeze
out the juice with a lemon squeezer. Add
o~e
pint of fine sugar and one quart water. Mix until
the sugar is di ssolved, then strain and freeze.