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Classic
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page 179
LEMON SHERBET
If a gallon is wanted, take ten fine lemons, or more, if small ones. Place to
them three quarts of cold water sweetened, with two and one-half pounds of loaf
sugar. Just before placing in the freezer, beat up the whites of three eggs with
a little sugar and stir in. Then place the mixture of lemons, sugar, water and
eggs in the freezer, and pack ice and salt around it. It freezes easily, with
less trouble than ice cream.
Pineapple or orange sherbet is also very nice made the same way.
BISCUIT CREAM IN MOULDS
One quart of firm clabber and one quart of sweet cream, make it very sweet with
white sugar; flavor with vanilla bean boiled in half a cup of sweet milk. Churn
all together ten minutes, then freeze in moulds, or in any ordinary freezer.
ORANGE CREAM
Squeeze the juice of four oranges, and put it with the peel of one into a
sauce-pan; add to this a pint of water, half a pound of sugar, and the beaten
whites of five eggs. Mix carefully, place it over a gentle fire, or it will
curdle, stir it in one direction until it looks thick; strain it through a gauze
sieve, and add to it, when cold, the yolks of five eggs, and a cup of cream or
sweet milk. Set it on the fire until hot enough to cook the eggs, or nearly
ready to boil them, take it off, stir until cold, and set it on ice, or freeze
it as you choose. This is a delicious cream, with or without freezing, and one
much used by families in Louisiana.
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