Page:Browne - The Plain Sailing Cook Book.djvu/129

 

SHERBET

• MATERIALS
• ¾ cup sugar
• 1 teaspoon granulated gelatine
• 1 to 2 cups fruit juice or pulp
• 2 eggs—whites only
• 2 cups water

• UTENSILS
• Cup
• Saucepan
• 2 bowls
• Dover beater
• Tablespoon

 

DIRECTIONS

1. Put the gelatine in a cup, add 2 tablespoons of cold water, and allow it to soak twenty minutes.
2. Put the water in a saucepan, and bring to the boiling-point over the fire.
3. Add the sugar to the boiling water, and stir until it dissolves.
4. Take from the stove and pour into a bowl.
5. Add the soaked gelatine and stir well.
6. Set the bowl in a cool place to chill.
7. Beat the egg-whites stiff.
8. When the mixture in the bowl is cool, add the egg-whites and the fruit juice or pulp, stirring well.
9. Freeze in accordance with directions on page 120.

 

REMARKS

Any of the fruits or berries used in making Water Ice may be used for Sherbet also. Either the juice only, or the juice and pulp together, may be used.

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