Orange Sherbet
1 Tablespoon of gelatine.
1 Cup of boiling water.
1 Cup of sugar.
1 Cup of orange-juice.
Juice of one lemon.
2 Tablespoons of brandy.
Soak the gelatine in just enough cold water to moisten it, for half an hour. Then pour over it the cup of boiling water, and put in the other ingredients in the order in which they are written; when the sugar is dissolved, strain all through a fine wire strainer, and freeze it.
To get Orange-juice. Peel the oranges, cut them in small pieces, quarters or eighths, put them into a jelly-bag or napkin, and press out the juice with the hand. By this means the oil of the rind, which has a disagreeable flavor, is excluded.