Sherbet is water ice to which is added a small quantity of dissolved gelatine or beaten whites of eggs. For example, a basic milk sherbet: Take 1-1/2 cup sugar and mix with the juice of three lemons. Stirring constantly, slowly add 4 cups milk. If the milk is added too rapidly the mixture will have a curdled appearance, which is unsightly but will not affect the quality of the sherbet. Freeze and serve.
In freezing sherbets or water ices, freeze steadily five minutes, let stand five minutes, turn again five minutes. Repeat until frozen.
To one quart of sweet milk, add one pint of sugar, the well beaten whites of two eggs, and the juice of three lemons. Add the lemon juice after it commences to freeze.
Extra: LEMON MILK SHERBET
Mix in order given: 2 cups sugar, juice of three lemons or 1/2 cup lemon juice, 1 quart milk. Freeze.
One tablespoon of gelatine, one pint of cold water, one cup of sugar, six oranges or one pint of juice, one-half cup of boiling water. Soak the gelatine in one-half cup of cold water ten minutes. Put the sugar and remainder of cold water in a large pitcher; squeeze the juice into the pitcher; add it to the gelatine after it is dissolved; strain into the can, and freeze.