Orange Sherbet
1 pint of orange juice
2 tablespoonfuls of gelatin
3/4 pound of sugar
1 pint of water
Cover the gelatin with an extra half cupful of cold water and soak for a half hour. Add the sugar to the pint of water and stir it over the fire until it boils; add the grated yellow rind of two oranges and the juice; strain through a fine sieve and freeze, turning the freezer slowly all the while. Remove the dasher, stir in a meringue made from the white of one egg, and repack to ripen for an hour at least.
This will serve six persons.