Cooking for profit

229-£Sherbets Sherbets are water ices with either calf 'sfoot jelly or gelatine or white of eggs, or dissolved gum added to make tbem smooth and capable of being beaten j to a light and foamy condition. We give examples only of the use of white of eggs, it being the simplest and most generally available, A remainder of table jelly of the kind usually made for hotel dessert can be used in the same way. 230— Lemon Sherbet. 2 lemons. IJ cups sugar — 12 oz. 3 cups water. 2 whites of eggs. Grate the rinds of the lemons into a bowl and squeeze in the juice. Make a boiling syrup of the sugar and half the water and pour it hot to the lemon zest and juice and let remain so till cold. Then add the rest of the water, strain the lemonade into a freezer, freeze as usual, and at last add the whites whipped to a firm froth, beat and freeze again. The scalding draws the flavor of the lemon; it should never, however, be boiled and fewer lemons should be used when they are large. The sherbet is perfectly white. Cost — lemons 5, sugar 7, whites of eggs 3; 15c — ice and salt 15 — 30 cents for 3 pints (if thoroughly frozen and beaten) or 12 plates; or 2 or 3 cents each. 231— Orange Sherbet 2 or 3 oranges — according to size. 3 cups water. 1 large cup sugar. 1 lemon — juice only. 2 whites of eggs. Grate the yellow rind of one or two of the oranges into a bowl, squeeze in the juice of all, without the seeds, and the juice of half the lemon. Make a boiling syrup of the sugar and half the water and pour it to the grated rind in the bowl. Let remain until cold. Strain it into the freezer, add the rest of the water, freeze, add the whipped whites, beat up and finish freezing. This sherbet is cream white tinged with the orange zest and juice. Cost — same as lemon sherbeL 232— White Cherry Sherbet. 4 cups white cherries without stems. IJ cups sugar. 2 cups water. 2 whites of eggs. Mash the fruit raw and thoroughly so as to break the stones, and strain the juice through a fine strainer into the freezer. Boil the cherry pulp with some of the sugar and water to extract the flavor from the kernels, and mash that also through the strainer, add the other pint of water and the sugar and freeze. Then add the whipped whites and finish freezing. This sherbet is not distinguishable from cream as long as it remains frozen. It is a good plan to drop in a few whole cherries that have been simmered in syrup, to show what kind of ice it is. Canned cherries are good enough. Cost of material — cherries 25, sugar 7, white of eggs 3; 35 cents — ice and salt 15 — 40c for 3 pints, or 3 to 4c per plate or glass. 233— Grape Sherbet. Only the kinds of grapes that yield a colorless juice can be used this way. The others turn to a very bad color. 5 cups sweet muscat grapes. 1 cup angelica or other sweet wine, 1 cup water. 1 cup sugar. 1 lemon — juice only. 2 whites of eggs. Stew the grapes with the sugar and water, then rub them through a strainer into the freezer, with the lemon juice and syrup, and add the wine and freeze. When nearly finished put in the whipped whites beat up and finish the freezing. Some ripe grapes of any kind, not cooked, may be dropped into this sherbet as suggested for white cherries. Cost — According to locality and cost of grapes and wine — average 5c per plate.