1920 What to Drink E L Bertha

WHAT TO DRINK

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Cool, add the juice of grapefruit and the grape juice. Turn into a cold freezer and when the mixture begins to thicken well, add the stiffly beaten white of an egg and the cherries (two egg whites are better if eggs are not too expensive). Cover and freeze until firm and smooth. GRAPE SHERBET

i teaspoonful of gelatine, f cupfuls of grape juice, i cupful of syrup or sugar, i cupful of honey, 2 tablespoonfuls of lemon juice, £ cupful of water, i egg white.

Soak the gelatine in a little cold water; boil the syrup, honey and half cupful of water, and add the dissolved gelatine. Allow this to cool, add grape juice and the lemon juice and freeze. Open the freezer when slightly hard and add the stiffly beaten egg white. Re-cover and freeze until smooth and hard. (Two egg whites are better if plentiful.) CREOLE LEMON SHERBET 3 lemons, Boil the water and sugar, and add the grated rind of one lemon. Cool, add the juice of three lemons, strain through a fine cloth, and freeze until partly frozen, remove the cover, add the egg white stiffly beaten. Cover again and freeze until smooth. MILK SHERBET 2 lemons, I cupful of syrup, 3 cupfuls of whole milk, Candied cherries. i cupful of sugar, 2 cupfuls of water, i egg white.