The national course in home economics

Rub one and one-half pounds of loaf sugar upon nine fresh lemons until the yellow part is taken off. Put the sugar into a bowl, squeeze upon it the juice of the lemons and add one quart of water. Stir the liquor till the sugar is dissolved, strain, and freeze as for ice-cream. Julia Dickerson. LEMON SHERBET— No. 2. Rub the yellow rind of three lemons with lumps of sugar, to get the flavor. Press the juice of six lemons and remove all the seeds. Put the sugar and juice with one pound of powdered sugar into one-half gallon of water. Beat to a stiff froth the whites of five eggs, stirring in two tablespoonfuls of pulverized white sugar. Then slowly stir it in the lemonade and put it immediately in a patent freezer, with salt and ice around the freezer (the same as for ice-cream) and turn it until it is frozen as hard as you wish it. This is very delicate and resembles a dish of snow. M. Harmon. RASPBERRY SHERBET. Take the juice of three lemons, the juice pressed from three pints of raspberries, two cupfuls of sugar and one quart of water. Freeze. E. J. F. FRUIT ICE. Grate two large lemons, take the juice, a glassful of grape syrup, a pint of thick cream and eight ounces of powdered sugar. Mix and freeze, and when sufficiently congealed add four ounces of preserved fruits, cut small and mixed well with the ice. Let the cream remain in the ice until wanted. Mrs. H. Pennoyer. COFFEE SHERBET. To a pint of strong coffee add a pint of cream, six heaping tablespoontuls of sugar and six drops of vanilla. Put coffee, cream, sugar and extract all in together and freeze. Serve in glasses. Mrs. Philander Loche. ORANGE SHERBET. Two and one-half cupfuls of water, one and one-half cupfuls of sugar, juice of five oranges and one lemon; make a syrup of the water and sugar by boiling about twenty minutes. When cool add fruit juice and freeze, serve in small glasses. Mr-s, D. G. Loche GRAPE SHERBET. Lay a square of cheese-cloth over a jar, put in one pound of ripe grapes, mash thoroughly with a wooden masher; drain the juice; add an equal amount of cold water, the juice of one lemon and sugar to make it very sweet. Freeze as usual. Metta Millfr. STRAWBERRY SHERBET. Take one pound of ripe strawberries and bruise them. Mix with them the strained juice of a lemon and a tablespoonful of orange-flower water, and pour upon them three pints of cold water. Let them soak four hours. Powder a pound of white sugar and put into a separate dish. Squeeze the juice into this through muslin and stir until the sugar is dissolved. Strain it again and set it on ice until wanted. Mrs. C. Kent. TURKISH SHERBET. Boil two pounds of loaf sugar with one and one-half pints of water tc a clear syrup. Skim carefully and pour it into a bowl. When cold stir into it one and one-half pints of strained lemon juice and one quart of white veal stock, clear and strong. Serve in glasses. Mrs. Amy Strong. NESSELRODE PUDDING.