Apricot Sorbet.—Prepare a pint of apricot water ice, and freeze till of the consistency of thick batter; now add four good tablespoonfuls of Italian meringue, and re-freeze, adding to it when smooth a wineglassful of maraschino and a not quite full one of either apricot brandy or rum. Re-freeze and serve garnished with crystallized apricots and an- gelica, or, if preferred, fresh fruits nicely marinaded in lemon juice and sugar, and iced.