Strawberry Sherbet

Fourteen ounces of picked strawberries; one quart of water; one lemon; one teaspoonful of orange-flower water; eighteen ounces of sugar.

Crush the strawberries in a mortar; then add to them a quart of water. Pour this into a basin with a lemon sliced and a teaspoonful of orange-water; let it remain for two or three hours. Put eighteen ounces of powdered white sugar into another basin; cover it with a cloth, through which pour the strawberry juice; after as much has run through as can, gather up the cloth and squeeze out as much more as possible. When the sugar is all dissolved, strain it again; set the bowl or jug containing it on ice, until ready to serve.

Orange Sherbet

Squeeze the juice from oranges, pour boiling water on the peel, and cover it closely; boil water and sugar (a pint to a pound) to a syrup, skim it clear; when all is cold, mix the syrup and juice, with as much water as may be necessary for a rich taste; strain it, and set a vessel containing it on ice; or it may be made the same as lemonade, using one lemon with half a dozen oranges.

Raspberry Sherbet

Fourteen ounces of picked rasp« berries; one lemon; three table-spoonfuls of brandy; one teaspoon-ful of orange-flower water; one quart of water ice; eighteen ounces of sugar.

Crush the raspberries in a mortar, add to them a quart of water, with the lemon sliced, and the orange-flower water; let it stand two or three hours; put eighteen ounces of sugar into another basin; cover it with a clean cloth, and pour the juice through it; when it will run no longer lift up the cloth by the corners and squeeze it with a spoon. When the sugar is all dissolved strain again, and add the brandy and a lump of ice. Set it in ice till required.