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MODERN AMERICAN DRINKS.
Orange Sherbet No. 2.
Use one pint cold water, one pint strained orange
juice, one-half pint fine sugar, one tablespoonful
gelatin, and one-quarter of a pint boiling water.
Soak the gelatin in one-quarter of a pint of the cold
water for ten minutes. Put the sugar and re–
mainder of water into a bowl, add the orange
JUICe. Dissolve the gelatin in the boiling water
and add it to the mixture; stir well, strain, and
freeze.
Pine Apple Sherbet.
A pint and a h alf canned, or one large ripe pine–
apple, a pint of fine sugar, a pint of water, one
tablespoonful° gelatin. Soak the gelatin one hour
in cold water. Cut the hearts and eyes from the
fruit, chop it fine, add the sugar and juice of fruit.
Have half of the water hot, and dissolve the gela–
tin in it, stir this and the cold water into the
chopped pineapple and freeze.
Roman Punch.
Mix three pounds of fine sugar, three quarts
water, the juice of eight lemons, one-fourth pint
brandy, one-fourth pint Jamaica rum, o'ne pony
curagoa; strain, mix in the beaten whites of eight
eggs, and
fre~ze.