This makes a lilac colored sherbet.
LEMON SHERBET
juice of 3 lemons
1-1/2 cups sugar
1 quart milk
Mix juice and sugar, stirring constantly while slowly adding very cold
milk. If added too rapidly, mixture will curdle. However, this does
not affect quality. Freeze and serve.
ORANGE WATER ICE
juice of 6 oranges
2 teaspoons orange extract
1 quart water
juice of 1 lemon
2 cups powdered sugar
1/2 cup cream
Mix all ingredients together; strain and freeze.
STRAWBERRY MOUSSE
1 quart strawberries
1 cup sugar
1/4 box or 1 tablespoon granulated gelatine
2 tablespoons cold water
3 tablespoons boiling water
1 quart cream
Wash and hull berries, sprinkle with sugar and let stand one hour;
mash and rub through fine sieve; add gelatine which has been soaked in
cold water and dissolved in boiling water. Set in pan of ice water and
stir until it begins to thicken; fold in whipped cream. Put into mold,
cover, pack in salt and ice, 1 part salt to 3 parts ice; let stand 4
hours. Raspberries, peaches, shredded pineapple, or other fruit can be
substituted for strawberries.
SOUPS
The basis of all good soups is the stock or liquid in which bones,
cooked or uncooked meat or vegetables have been boiled.
The proportions for soup stock are generally one pound meat and bone
to one quart water. The meat should be cut into small pieces and put
into kettle with bones, covered with cold water and cooked slowly for
several hours.
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