Dissolve the
gelatin in a half cupful of hot water. Grate the flesh of the cucumbers;
grate the apples, add them to the cucumbers, and add all the other
ingredients. Freeze as you would ordinary sherbet.
Serve in tiny glasses, with boiled cod or halibut.
This will fill eight small stem glasses.
GOOSEBERRY SORBET
1/2 pint of gooseberry jam
4 tablespoonfuls of sugar
1 pint of water
Juice of one lemon
Mix all the ingredients together and freeze, turning slowly all the while.
Serve in small glasses.
This is usually served at Christmas dinner with goose.
This will serve six persons.
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.
Pages:
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60