1 quart water.

1/2 cupful orange juice.

2 cupfuls sugar.

1/4 cupful lemon juice.

2 cupfuls raspberry juice.

Boil water and sugar together for twenty minutes, add fruit juice, cool and strain. Freeze to a mush. Serve as soon as possible after freezing.

Raspberry Sherbet No. 2

Make a syrup from a pint of water and one and a quarter cupfuls of sugar. Remove from the fire, cool and beat with an egg whip. When quite cold add one large cupful of strained raspberry juice and freeze slowly as for ice cream. When the mixture begins to harden, add the stiffly whipped whites of two eggs and continue freezing to the desired consistency. Serve in sherbet cups.