Cherry Sorbet.—This is a particularly delicate
sorbet made with white heart cherries (and is
adapted with apologies from a recipe of Mrs. A. B.
Marshall's for a most delicious water ice); for it
stone and pulp a quart of fine ripe white heart
cherries, and add this pulp, with the cherry kernels
blanched and minced, to a pint of lemon water ice,
with a couple or so of spoonfuls of Italian meringue,
and freeze till smooth, when you add to it a glassful
each of kirsch and good brandy, re-freeze, and serve
garnished with drained cherries from a bottle of
cherry brandy.