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White-Cherry Sherbet

Remove the stems and stones from four breakfast cupfuls of large ripe white cherries, put them in a mortar, pound thoroughly so as to break the stones, and strain the juice into a freezer. Put the pulp into a saucepan with one teacupful of sugar and one breakfast cupful of water, and boil for a few minutes, in order to extract the flavor from the kernels, pass the mixture through a sieve into another saucepan and add one breakfast cupful of water and sugar. Boil for a minute or two, let the mixture cool, pour it into the freezer with the juice, add the whites of two eggs whipped to a froth, and the sherbet is then ready for use. A few whole cherries which have been cooked in syrup may be added to the mixture while it is still in the freezer.