The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1902-06-15
Little Lessons
in Economy


Fruit sherbets make an excellent substi-
tute for Roman punch or sOrbet. They are
made from fruit juices sugar and water.
and differ from the punches only by the
omission OF the italian meringue which is
stirred into the latter before serving.
The simplest sherbets are made by mixing
the fruit juice. sugar and water together
and adding a small quantity OF gelstine
(dissoIved) TO give smoothness 10 the ice;
while richer and much finer sherbet is OBJ
tanned by making a syrup Of the sugar and
water. and when cold adding the fruit
juice. II requires almost twice the length OF
time to freeze the preparation made in this
manner as it does to freeze the uncooked
materials. Liquors may be added TO the
sherbet but If you want the preparation
bne-grained and reasonably solid, do not
add the liquor to the mixture before freez-
ing. Or the ice will be ''mushy" on account
of The spirits. which will not freeze at all
After placing the sherbet in the glasses a
teaspoonful of the desired liquor may be
poured over each glassful and served at
once. A quart of sherbet will serve twelve
persons.
Lemon sherbet.-One quart Of water. one
pint Of sugar. one tablespoonful of gelatine.
tie juice Of five lemons. a little of the peel
and the juice Of one large orange. Put the
gelatine to soak for half an hour in two
Tablespoonful of cold water; then pour the
quart OF boiling water over the gelatine
ard sugar and stir over boiling water I'M
III dissolved: add the strained juice Of
lemons and orange and the peel and set
aside until cold strain into the freezer and
turn the crank steadily and slowly until
the miy ,ure is white and stiff. The ice may
be served at once or repacked if necessary
and set aside until wanted.
Orange Sherbet.-Soak one tablespoonful
OF gelatin in half a cup Of cold water for
half an hour; add half a cup OF boiling
water and cup of sugar and dissolve
over hot water. adding another cup of boil
ing water and pint Of orange juice, then
strain and freeze.
Coronation Sherbet.-Boi two cups of
sugar and two cups OF water for ten min
utes and pour over half "a cup of seeded
and finely chopped rasins; let get perfect
~ cold. then add three-quarters of cup of
orange juice. three tablespoonfuls OF lemon
juice. one cup Of fruit syrup and a quarter
OF a grated nutmeg; freeze until half stin
then add four tablespoonfuls of port wine
and the whites of three eggs beaten to a
stin froth; stir in well and finish freezing
Serve In glasses. The wine may be poured
over the sherbet when served if you do not
want to give the extra time for freezing
required by adding ii to the half-frozen
mixture.
Mint Sherbet-Bruise the leaves of a
bunch of fresh tender mint and pour over
them the juice Of two lemons, cover and let
stand for twenty minutes. Put two cups OF
sugar and two cups of water i'm a saucepan
over the fire. stir until the sugar is dis
solved and then boil until the syrup will
spin thread from the spoon Remove
from the fire, add half a cup OF strained
orange juice and the lemon juice and mint
and set aside to cool. When cold strain
and freeze. A little cordial may be poured
over each glassful when served.
Currant Sherbet.-POur quart of boilinC
watev over a pint of granulated sugar and
boil until the syrup will spin a thread
Add a pint of currant juice and the Juice
of two lemons. and when cold freeze and
serve with soft meringue on top of each
glassful.
Pineapple Sherbet.-Pare and CRATE two
large ripe pineapples. Put quart of water
IN a saucepan. with one and one-haIt
pounds OF sugar. stir over the fire unit
the sugar is dissolved and then boil five
minutes; remove from the fire and le
get cold; then add the juice of two good
sized lemons and the grated pineapple
Turn into the freezer and turn slowly unit
frozen. Beat the white of an egg to a stiff
froth. add to II a tablespoonful of pow