Cranberry Sherbet

1 egg white 4 cups sugar.

3 pints water Juice 1 lemon.

2 quarts cranberries After looking over the berries carefully, cover them with hot water and let cook until tender. Strain this through a colander or sieve sufficiently fine to exclude the seeds. Add the sugar and cook until dissolved, then add the lemon juice and turn into a freezer. When the ingredients are thoroughly chilled add the beaten egg white and continue freezing. This sherbet should not be allowed to stand in the freezer for any length of time.

Peach Sherbet

1 quart peach puree 1 1/2 cups orange juice 1 1/2 cups sugar.

1/4 cup lemon juice 1 cup water Whites of 2 eggs.

Select nice ripe peaches, pare and put a sufficient number through a colander to make one quart. To this add the orange juice, sugar, lemon juice and water. Turn into the freezer and chill thoroughly, then add the stiffly beaten egg whites and continue freezing.

Grape Sherbet

1 quart grape juice 1/4 Cup lemon juice.

1/2 cup sugar 2 cups cream.

To the grape juice add the sugar and lemon juice. Stir until the sugar is dissolved. Turn into a freezer and chill. When beginning to freeze add the cream and continue to freeze until firm.