ORANGE SHERBET
1 pint of orange juice
2 tablespoonfuls of gelatin
3/4 pound of sugar
1 pint of water
Cover the gelatin with an extra half cupful of cold water and soak for a
half hour. Add the sugar to the pint of water and stir it over the fire
until it boils; add the grated yellow rind of two oranges and the juice;
strain through a fine sieve and freeze, turning the freezer slowly all the
while. Remove the dasher, stir in a meringue made from the white of one
egg, and repack to ripen for an hour at least.
This will serve six persons.
MINT SHERBET
2 dozen stalks of spearmint
1/2 pound of sugar
1 quart of water
Juice of three lemons
Strip the leaves from the stalks of the mint, chop them to a pulp and rub
them with the sugar. Add the water, bring to a boil, boil five minutes,
and, when cold, add three drops of green coloring and the juice of the
lemons; strain and freeze, turning slowly all the while.
Serve at dinner with mutton or lamb.
This will serve six persons; in small stem glasses, eight persons.
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