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Strawberry Sherbet

Remove the stems from one pound or so of strawberries, mash the fruit, mix with it the juice of a lemon, one tablespoonful of orange-flower water, and three pints of water. In the course of four hours' time strain the juice off the strawberries into another basin, pressing them to extract as much juice as possible. Mix with the juice one pound of double-refined sugar, and stir it until the sugar has dissolved; then strain it and pack it in ice for an hour. Sherbet, Waldorf Style Put two pounds of sugar and one quart of water into a saucepan and boil it to a syrup. Put four ounces of stoned raisins into a basin with five ounces of chopped figs, half a dozen cloves, and a small piece of cinnamon. Pour the syrup over the above ingredients, and leave it till cool. Strain and color the syrup a delicate pink with a little prepared cochineal, add the juice of six oranges, two lemons and a small quantity of cinnamon, three or four cloves and one quart of port wine. Turn the mixture into the freezer and freeze it. When frozen take the cloves and cinnamon out of the mixture, add the scalded raisins and figs, one-half pound of muscatel grapes, and one-fourth pound of blanched almonds. When well incorporated the sherbet is ready for use.