thoroughly mixed with the foundation custard. Cook the whole
mixture ten minutes and stand aside to cool; when perfectly cold add a
pinch of salt, one quart of sweet cream, and freeze in the ordinary
manner.

CHERRY SHERBET

Aunt Sarah taught Mary to prepare this cheap and easily made dessert
of the various berries and fruits as they ripened. Currants,
strawberries, raspberries and cherries were used. They were all
delicious and quickly prepared. The ice for freezing was obtained from
a near-by creamery. The cherries used for this were not the common,
sour pie cherries, so plentiful usually on many "Bucks County Farms,"
but a fine, large, red cherry, not very sour. When about to prepare
cherry sherbet, Mary placed over the fire a stew-pan containing 1
quart of boiling water and 1 pound of granulated sugar. Boiled this
together 12 minutes. She added 1 tablespoonful of granulated gelatine
which had been dissolved in a very little cold water. When the syrup
had cooled, she added the juice of half a lemon and 1 quart of pitted
cherries, mixed all together. Poured it in the ice cream freezer,
packed around well with coarse salt and pounded ice. She used 1 part
salt to 3 parts ice. She turned the crank slowly at first, allowed it
to stand a few minutes, then increased the speed. When the mixture was
firm she removed the dasher. She allowed the water to remain with the
ice and salt, as the ice-cold water helped to freeze it. She filled in
ice and salt around the can in the freezer and on top of the can;
covered the top of the freezer with a piece of old carpet and allowed
it to stand a couple of hours, when it was ready to serve. Almost any
fruit or fruit juice, either fresh or canned, may be made into a
delicious dessert by this rule.

One quart of boiling water and 1 pound of sugar boiled together to
form a syrup, then add 1 quart of juice or fruit and juice to measure
exactly one quart. Mix together according to directions and freeze.

GRAPE SHERBET

Grape sherbet was made in this manner: The grapes were washed, picked
from the stems and placed in a stew-pan over the fire. When hot remove
from the fire and mash with a potato-masher and strain through a jelly
bag, as if preparing to make jelly. Boil together 1 pound of
granulated sugar and 1 quart of water, about 12 minutes. While hot add
1 pint of grape juice and 1 teaspoonful of granulated gelatine, which
had been dissolved in a very little cold water, to the ho