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Pink Sherbet

Take one pint of currant jelly and dissolve in one quart and a half of boiling water; two cups of sugar, juice of three lemons, dissolve well and strain through a fine cloth, and freeze.

If you have not the currant, either plum or grape jelly is very nice. When almost well enough frozen the whites of four eggs, well beaten, must be added.

For parties or receptions, where a larger quantity is needed, it is very nice to make one freezer full of white and another of pink sherbet, and serve both white and pink on each dish. This arrangement is very pretty and gives variety. -Mrs. Fudge Dills, Sherman, Texas.