Vegetarian Cook Book

Prune juice, 1 cup. Prune pulp, 1 cup. Sirup, 1 pint. Egg whites, 2. Stew prunes as for prune sauce; strain off the juice, and force the prunes through a fine colander. Whisk up the egg whites slightly with a little of the liquid, mix all together, and freeze. It will be noticed that a different procedure is adopted for adding the egg whites than in some of the other sherbets. This is not necessary, but is done to suggest another of the various methods that may be followed. PEACH SHERBET Peaches, stewed, 1 pint. Sirup, 1 pint. Egg whites, 2, Press stewed peaches, dried or fresh, through a fine sieve; add the sirup, and freeze, adding the beaten egg whites as for other sherbets. MRS. FULTON'S FAVORITE Lemon juice, % cup. Pineapple juice, 1 cup. Sirup, 1 quart. Eggs, 3. Beat the whole eggs, and pour over them the other ingredients. Freeze as for other sherbets. CORN-STARCH SHERBET Fruit juice, 1 quart. Corn-starch, 1 tablespoon. Heat the juice to boiling, and thicken with the cornstarch, braided with a little cold water. When cool, pour into the freezer, and freeze. This recipe is given to show how corn-starch may be substituted for egg whites or gelatine in giving body to the mixture. SHERBET IN CANTALOUPS Wash and divide small cantaloups, remove all seeds and imperfections, fill with crushed ice, and set aside to chill. When cold, remove the crushed ice, and fill with fruit sherbet, the flavor of which should combine well with that of the cantaloup. BANANA SHERBET Bananas, 5. Sirup, 3 cups. Egg whites, 2, Peel the bananas, and press through a fine colander: add the sirup, and beat well. Pour into freezer ; and when partially frozen, add the egg whites, and finish freezing. HONEY SHERBET Strained honey, 1 cup. Water, 1 quart. Egg whites, 2. 2a Beat the water into the honey, and freeze, adding the egg whites in the usual way. COFFEE SHERBET Cereal coffee, 2 cups. Sirup, 2 cups. Eggs, 3. Prepare cereal coffee as for ordinary service, and cool. Add the sirup and the beaten yolks. Partially freeze, and add the beaten whites. This may be an agreeable change, although not a favorite. WATERMELON SHERBET Cut melon in small slices, remove the red portion, and proceed as for watermelon ice, adding five egg whites. Place the rinds in a pan, and cover well vsdth cracked ice. When ready to serve, fill the slices with the sherbet, building up the original shape of the cut melon. Press into this a few of the seeds in such a manner as to make it appear like the original. A piece of greased tin will be found serviceable in accomplishing this. Double the tin in the center; place on one half of it a portion of the sherbet; press the rind well up against it; then, while holding the rind with one hand, press down on the other half of the tin, forcing out all the sherbet that will not fit into the hollow of the rind. FRUIT SHERBET WITH MAPLE SIRUP AND WALNUTS Some sherbets may be improved by serving them with a dressing of maple sirup and chopped walnuts. MALTED NUT AND MELTOSE SHERBET Malted nuts, 1 cup. Meltose, 1 cup. Water, 1 quart. Egg whites, 2.