CRANBERRY SHERBET—­This is often used at a Thanksgiving course dinner to serve after the roast.  To make it boil a quart of cranberries with two cupfuls of water until soft, add two cupfuls sugar, stir until dissolved, let cool, add the juice of one or two lemons and freeze.  This may be sweeter if desired.  Serve in sherbet glasses.

CURRANT SHERBET—­Mash ripe red currants well and strain the juice.  To two cups of the juice add two cups of sugar, two cups of water, and bring to boiling point.  Cook a few minutes and skim well, then pour while hot slowly on to the whites of two eggs beaten stiff.  Beat a few minutes, cool, and freeze.

LEMON GINGER SHERBET—­This is made the same as the lemon with the addition of four ounces of candied ginger cut in fine bits and added to the sirup with the grated yellow rind of a lemon.  Boil until clear, add lemon juice and a little more of the rind and proceed as with the ice.

LEMON SHERBET—­Put two cups of sugar into four cups of water and cook five minutes after it begins to boil.  Add one-half level tablespoon of gelatin soaked in a tablespoon of cold water for fifteen minutes.  Stir one cup of lemon juice and freeze.

PINEAPPLE SORBET—­Peel and cut up a small sugar loaf pineapple and let it stand in a cool place over night with a pint of sugar added to it.  An earthen jar is best for holding the pineapple, whose acid properties forbid its standing in tin.  In the morning strain, pressing out as much of the juice as possible.  Add to this a pint of water and the grated rind of an orange.  Boil ten minutes, add the juice of one lemon and two oranges, freeze about fifteen minutes until of a smooth, even, cream-like texture, and serve after the meat course at dinner.  If you desire a granite which is frozen as hard as ice cream, but should be of a rough-grained consistency, set the mixture away packed in ice and let it remain there for two or three hours.  Scrape the frozen part occasionally from the sides of the can and stir long enough to mix the ice with the mass, but not long enough to make it creamy.  Serve in a cup made of the half skin of an orange with the pulp scraped out.

TEA SHERBET—­Make a quart of fine flavored tea in the usual way, pour off, sweeten to taste, add the juice of half a lemon and the fine shredded peel, and freeze.

GLACE DES GOURMETS—­Make a custard of one pint milk, six egg yolks, one cup sugar and a few grains of salt.  Strain and add one pint cream, one cup almonds (blanched, cooked in caramel, cooled, and pounded), and one tablespoon vanilla.  Whip one pint heavy cream and add one-half pound powdered sugar, one tablespoon of rum, one teaspoon of vanilla and one-fourth pound of macaroons broken in small pieces.  Freeze the first mixture and put in a brick mold, cover with second mixture, then repeat.  Pack in salt and ice, using two parts crushed ice to one part rock salt and let stand two hours.  Remove from mold and garnish with macaroons in brandy.