115 / 134
MODERN
AMERICAN
DRINKS.
115
the
sugar
on
a
board,
and
after
wiping
the
lemons
with
a
damp
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.
Add
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
all
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
one
pint
of
fine
sugar
and
one
quart
water.
Mix
until
the
sugar
is
dissolved,
then
strain
and
freeze.