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Lemon Sherbet

Take one dozen lemons, squeeze out the juice, then slice the rind and pour over it six quarts boiling water. Mix three pounds sugar with the lemon juice, and one quart milk, brought to a boil and thickened with three tablespoonfuls arrow-root or corn-starch. Be careful to remove all the seed and most of the rind, leaving only a few slices to make the dish pretty. After the lemonade begins to freeze, stir in the thickened milk, and the whites of six eggs beaten very light.

Lemon Sherbet.

One dozen good lemons, whites of twelve eggs beaten stiff, three pounds white sugar, one gallon water. Stir all well together and add one quart nice fresh cream. Stir often while freezing.--Miss E. T.

Lemon Sherbet.

Two quarts water, four large lemons, one pound and a half sugar, whites of six eggs. Rub some lumps of sugar on the rind of the lemons. Powder some of the sugar, beat it with the whites of the eggs, and mix with the lemonade when it begins to freeze.--Mrs. M.

A new Recipe for Lemon Sherbet.

Make one and a half gallon rather acid lemonade, grating the peel of three or four of the lemons before straining the juice into the water. Let it stand fifteen minutes. Then make and add to it the following mixture: pour a pint cold water over one box gelatine and let it stand half an hour; then pour over it one pint boiling water, and let it stand till thoroughly dissolved. Beat the whites of eight eggs with two pounds pulverized sugar till as thick as icing; then churn a quart rich cream till it is reduced to a pint; then beat the froth of the cream into the egg and sugar. Pour in gradually the lemonade, beating all the time so as to mix thoroughly, and then freeze. Delicious.--Mrs. F. C. W.