1891 Cocktail Botthby's American Bar-Tender

269.

ORANGE SHERBET. 270. Dissolve one pound of sugar in two pints of water, and add the juice of two or three lemons and ten oranges. Strain through a muslin bag, and freeze in an ice-cream freezer.

PINEAPPLE SHERBET. 271. Mix a pint of grated pineapple with a quart of water, the juice of three or four limes, and the whites of four eggs well beaten. Sweeten to taste, and treeze in ice-cream freezer.

TURKISH HAREM SHERBET. 272. Place two or three slices of quince in a goblet of fine ice, and fill the glass with Vin de Rose. Decorate with pomegranate, and serve with straws. Quince essence may be substituted for sliced quince.