1920 What to Drink E L Bertha

WHAT TO DRINK

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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.