The weekly intelligencer. [volume] (Lexington, Mo.) 1891-1901, 1896-08-22
A TURKISH DAINTY
The sherbet In It's Varied and Delightful
Forms.

Forms.
Whatever may be the faults, or even
crimes, of the Turks, we owe them
thanks for one of our most delicious
summer refreshments-the sherbet. 1t
was sherbet that gave delight to the
feasts of Saladin, Haroun AL Raschid
and the royal lover who designed the
exquisite Tai Mahal; in fact, it is asso-
ciated with all the romance and luxury
of Moslem life.
It may be varied with every kind of
fruit and served, as it's Arabic name sig
nifes, as a beverage, Dr. frozen into a
solid form more usual with us. The
following receipts give some of these
varieties:
A Green Sherbet.-Cut eight stalks of
rhubarb in small pieces; cook slowly
with water Zone quartz until perfectly
tender. The grated rind of q lemon or
a little lemon juice may be added, and
three ounces of granulated sugar.
Strain when it is perfectly cool, and
freeze.
A Sherbet for Invalids.-Haye ready
one quart of strong clarified meat stock.
Boil together two pounds of sugar and
one and one-half pints of water, at first
slowly, so hat the sugar may dissolve
perfectly, and let it stay at the boiling
point five minutes. Add when cool three
cupfuls of lemon juice and the meat
stock. Skim and strain n serve cold.
Cream Sherbet.-Three quarts of
water and juice of our lemons and one
ounce of sugar, mixed together. Beat
to n froth the whites of six eggs, one
pint of sweet cream and one ounce of
sugar. When stiff mix with the water
md lemon juice, and freeze. Oranges
or oranges and lemons, mixed in the
proportion of three to one, may be used
instead of lemons alone. This is a Vir-
ginia receipt.
Pineapple Sherbet-Either the fresh
or the canned pineapple may be used.
Tear apart with a fork or chop fine one
pineapple and beat with a potato
masher until 1t can be run through a
colander. Add one pound of sugar and
one quart of water, and flavor with the
Juice of two oranges or of one lemon.
Half a box of gelatine, already dissolved
in sufficient water, may be used with
this, only doubling the quantities of the
other ingredients. Or, h whites of
three eggs, well beaten, with three
tablespoonfuls of powdered sugar, may
be- stirred in when the sherbet is half
frozen. Some receipts S two quarts
of water for one large pineapple, but of
course n large part of the fruit is lost
on cot of the tough, stringy fiber.
Orange Sherbet.-This is probably the
original Arabic sheTbet, only probably
combined with wine and served with
"snow from the mountain tops" as the
romance writer's say. Take the juice of
a dozen oranges, or of ten oranges and
two lemons, two quarts of water and
sugar to taste. The grated rind of four
oranges makes a nice addition. Freeze
as usual.
Lemon S~herbet-There nre many
ways of making this. The juice OF IL
lemons, three pounds of sugar, a gallon
of water, the whites of lie eggs, whipped
stiff, stirred together well. You may
add either one quart of nice cream or a
quart of milk boiled with three table
spoonfuls of cornstarch or a~rrowroot.
Or instead of the whites of a dozen eggs
you may stir in the whites of only six
eggs, beaten stiff, after the sherbet be-
gins to freeze. Stir while freezing.
Another receipt requires a rather acid
lemonade. Add to this the whites Of six
eggs, beaten stiff with a little powdered
sugnr-this proportion is for two quarts
Of lemonade or two and a half-after the
lemonade has been partly frozen. Ora
more elaborate receipt demands h
whites of six eggs, beaten with two
pounds OF pulverized sugar-as thick as
icing would be-a quart of rich cream,
hurned until 1t is a froth, and a box OF
gelatine that has been we'll dissolved,
first In a pint of cold water and then In a
pint of boiling water; all these beaten
together while the lemonade is slowly
added, and froZen.-St. Louis Republic.