The Portland daily press., 1899-08-18
THE HOME.

1t was sherhet, we are told, that gave
delight TO the feasts of Saladin, Haroun
AL Raschid and the royal lover who de-
Ii is associated with all the romance and
luxury Of NJ oslem life
1t may be varied with every kind Of
fruit and served, as its Arabic name sig
miles, as beverage, or frozen into a
solid form more usual with us. The fol-
lowing recipes give some of these varie-
ties.
Strawberry Sherbet Take one pint Of
strawberry juice from good berries, add
two cupfuls of white sugar and the juice
Of q lemon and pint and half of
water. Let i5 stand on Ice for two or
three hours and serve with finely crushed
ice. Or put with the same proportion
of strawberry juice and sugar one table,
spoonful Of gelatine already thoroughly
dissolved in cupful of water; mix we'll
by stirring; add thres cupfuls of cold
water. and flavor with either pineapple
or lemon jnice and freeze. Pineapple
flavor combines most exquisitely with the
flavor Of the strawberry.
Another recipe for Strawberry or Rasp-
berry Sherbet.-Make an italian meringue
bv whipping together until perfectly stiff
three tablespoonfuls of white sugar (pow-
dered) and the whites of three eggs.
Crush two quarts of berries with two
pounds Of granulated sugar and let them
stand two hours. Then strain, and flavor
with a little lemon if you wish. If the
Strawberries are of an acid variety the
lemon need not be used. Or IL you are
making the sherbet Of raspberries you
may substitute little currant juice for
the lemon. 1t gives an exquisite color
and iDlparts a delicious flavor. When
the shorbet is partly frozen add the meri-
ngue, stir 1t In well, finish freezing, and
pack In ice until ready to uss. These
sherbets may be made with the canned
berries or the fruit-j Juices if the fresh
fruit cannot be procured.
A Green Sherbet.-Cut eight small
stalks of rhubarb in small pieces; cook
slowly with water Zone quartz until per-
fectly tender. The grated rind of lemon
or little lemon juice may ba added, and
three onnces OF Rranulated sugar, or
swesten to taste. Strain when it Is per-
fectly cool, and freeze
A, Sherbes for Invalids.-Have ready
one quart of strong clarified meat stock.
Boil together one pound Of sugar and one
pint Of water at fir at slowly, so that the
sugar may dissolve perfectly, and let it
stay at the boiling point tive minutes.
Add when cool one oupful of lemon juice
and the meat stock. Skim and strain
and serve cold.
Cream Sherbet Three ouarts of water
and juice of four lemons and one cup of
sugar, mixed together. Beat TO froth
the whites of six eggs. one pint of sweet
cream aud one ounce of sugar. When stiff
mix with the water and lemon jnics and
freeze. Oranges. OF oranges and lemonss
mixed In the proportion of three to one,
may be used instead of lemons alone.
This is Virginia recipe
Pineapple Sherbet. the fresh or
the canned pineapple may be used. Tear
apart with fork. or chop fine one pine
apple and beat with a potato masher I'M
tii 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. One-fourth of q
box Of gelatine, softened and dissolved In
D little water, or the whites of three eggs
well beaten, with three tablespoonfuls of
powdered sugar. may be stirred in when
the sherbet is half frozen. Some recipes
use two quarts OF water for one large pine
apple, but OF course q large part of the
fruit Is lost on account of the tough,
stringy fibre.
Orange Sherbet This is possibly the
original Arabic sherbet, only probably
combined with wine and served with
''snow from the mountain tops' as the
EshnnHos Wlitor5 say. Aak6 the Jubce OF u
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. Freezs as usual.
Lemon Sherbet. There are many ways
of making this. One recipe requires a
rather acid lemonade. To half q gallon
of this, partly frozen, add the whites of
six eggs, beaten stiff with little pow
dered sugar
A mora elaborate recipe demands the
whites of six eggs, beaten with two
pounds of pulyerized sugar--as thick as
ioing would bs-a quart of rich cream
churned until 10 is q froth and q box of
gelattne that has been we'll dissolved,
first 10 a pint Of cold water. and then Ia
q pint OF telling water; all these beaten
together while the lemonade is slowly
added. AMI frozen. Phoebe W. Hum
phreyA In American Kitchen Magazine.