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166
WHAT
TO
DRINK
2
tablespoonfuls
of
lemon
juice,
2
cupfuls
of
raspberry
juice.
Mash
the
berries
and
press
through
a
cheesecloth;
pour
boiling
water
over
the
the
syrup;
add
the
berry
juice
and
lemon
juice
and
freeze.
When
partially
frozen,
add
the
stiffly
beaten
egg
white,
stir
in
well,
and
continue
to
freeze
until
smooth.
EMERGENCY
PEACH
SHERBET
This
might
also
be
called
an
economical
sherbet,
for
one
may
use
just
as
many
peaches
as
one
has.
For
in
this
recipe
one
is
supposed
to
use peaches
too
ripe
for
slicing.
Mash
the
peaches,
and
press
through
a
coarse
sieve
and
sweeten
to
taste.
Half
fill
sherbet
glasses
with
finely
shaved
ice
and
pour
the
sweetened
peach
pulp
over.
Top
each
serving
with
a
preserved
or
candied
cherry.
PINEAPPLE
SHERBET
i£
pints
of
grated
pineapple,
i£
cupfuls
of
syrup,
i
tablespoonful
of
gelatine,
i
pint
of
rich
milk,
2
egg
whites.
To
the
grated
pineapple
(canned
may
be
used
if
fresh
pineapple
is
not
in
season)
add
the
syrup
and
the
gelatine
which
has
been
dissolved
in
a
small
amount
of
water.
Stir,
pour
into
the
chilled
freezer,
and
freeze
until
about
half
frozen
;
open
the
freezer
and
add
the
milk
;
again
turning
the
freezer
until
it
turns
with
difficulty.
Uncover,
add
the
stiffly
beaten
whites
of
the
eggs,
turn
until
well
mixed,
and
thoroughly
hard.
If
the
dasher
is
removed
and
the
sherbet
repacked
and
allowed
to
stand
to
"
ripen
"
for
two
hours,
there
will
be
a
decided
improvement
in
flavor
and
texture.