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Classic
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page 449
41. Nectar Sherbet with Champagne. Thinly pare 3 pounds of very nice apples,
remove the stems and cut into very thin slices. Pour 2 quarts of water over the
apple slices, add 2/5 pound of sugar with the juice of a few lemons, with a
little of the rind, and leave the apples in this for 1/2 day, covered tightly.
Then press the apples though a thin, very clean cloth, pour into a glass bowl
put on ice and shortly before serving add 1 bottle of champagne. Serve in
glasses.
42. Orange Sherbet. Peel 1 dozen juicy oranges cook the peel in plenty of water
until tender, and drain. Then with a thin sharp knife remove the White inner
skin from the outer peal and cut the latter into narrow strips or little
squares. Dissolve about 6 1/2, ounces of sugar in a pint of water, put in the
pieces or slices of orange peal, boil slowly for 1/4 hour, then let it cool in
the syrup. Cut 6 thin slices from the oranges, take out the seeds and lay the
slices into a glass dish. Press the remaining oranges into a bowl through a fine
sieve, add 2 quarts of water and 1 bottle of Mosellewine and at last enough of
the peel of the oranges with the juice to give the sherbet the required flavor.
Then set on ice, or else put small pieces of ice into the sherbet.
43. Cherry Sherbet. Stone 2 pounds of the finest cherries. Then dissolve 6
ounces of sugar in 1 quart of water, bring the cherries to a boil in this and
let them simmer until tender. Mash 1 pound of cherries with the stones and boil
with 2 quarts of water for 25 minutes, and then press through a very clean
cloth. Let both cool, put the cherries into a bowl first, mix the cherry juice
and 1 glassful of Marascino together and pour over the cherries, and then set
the sherbet on ice.
This sherbet can also be made of strawberries, rasp berries, figs and raisins,
using different seasoning.
44. Lemonade for the Sick. (In cases of fever.) To 1 quart of boiling water add
the juice of 1 lemon (not the peel), removing all the seeds. Put into bottles
and when serving mix with a little sugar.
45. Almond Milk for the Sick. 1/4 pound of peeled, washed, and pounded almonds
are finely pounded in a mortar with a very little water, gradually add 1 quart
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