Miss Parloa's kitchen companion

Boil the sugar and water together for twenty minutes. Beat the yolks of the eggs well, and stir them into the hot syrup. Place the basin which contains the syrup and eggs in another of boiling water, and cook for five minutes, beating all the while. When done, set away to cool. Put the powdered macaroons into a chopping-tray with the chopped almonds ; add the cherries and chop until the cherries are very fine, — if chopped alone, they would become sticky and cling together. Add the wine and almond extract to the cold egg preparation ; stir this mixture gently into the whipped cream, and sprinkle in the chopped fruit and macaroons. Have a gallon mould or freezer packed in salt and ice. Turn the preparation into it ; cover, and add more salt and ice, and place a piece of carpet or blanket over the tub. Set away for from four to six hours. Serve with an iced sauce. Use about five pints of salt in packing and ice enough to pack very solidly. The mould may be lined with Roman punch or sherbet as for mousse. In that case no sauce will be required. ' SHERBETS. Sherbets — or water ices, as they are commonly called — are made of fruit juice, sugar, and water. The simplest are made by mixing the sugar, water, and fruit juice together. A richer and smoother ice is obtained by boiling the sugar and water together, then adding the fruit juice, and when the mixture is cool, freezing it. It takes nearly twice as long to 'freeze the preparation when made in this way as when made with the uncooked mixture. When sherbets are frozen in a patent freezer they are rather light and somewhat creamy. Many people consider this an objection. When a more watery appearance is desired the sherbet is frozen in the old-fashioned freezer, and stirred and beaten with a long wooden paddle, called a spatula. Whichever way the sherbet is frozen, the packing must be the same as for icecream. Sherbets are usually served at the end of a dinner, but they are sometimes served before the game instead of a sorbet or Roman punch. Sherbet may be served in glasses, in orange baskets, or in fancy paper cases. It also is served in moulds. Sometimes it is combined with ice-cream ; the mould is packed about one-third full of sherbet, and is then filled with ice-cream. Or the cream may be packed first, and the layer of sherbet placed on top. Orange Sherbet. Mix together one pint of orange juice, the grated yellow rind of two oranges, and the juice of two lemons. Let this mixture stand for one hour ; add one quart of water*and a pint of sugar ; strain, and freeze. Or the sugar and water may be boiled together for twenty minutes, the strained fruit juice added to this, and when the preparation is cold, it may be frozen. Lemon Sherbet. Use half a pint of lemon juice and the grated yellow rind of two lemons, one pint of sugar, and a scant quart of water, Make the same as orange sherbet. Baspberry, strawberry, cherry, and other sherbets are made the same as the orange sherbet. Blackberry Sherbet. These are the ingredients required: three quarts of blackberries, one quart of water, one pint of sugar, and the juice of four lemons.