Banana Sherbet Recipe

Prepare the gelatin by soaking it in three successive change of hot water, allowing it to stand about one-half hour in each.

Peel the bananas and rub them through a colander, and add the orange juice to them.

Boil the sugar in one-half cup of water to 240 degree F., or till it threads, then beat this sirup into the stiffly beaten egg white.

While the sugar is boiling, dissolve the gelatin, after being drained the last time, by boiling it in the one cup of water.

Strain and add to it sufficient water to make one pint, then stir it into the bananas and orange juice.

Lastly, fold in the egg white, into which the sirup was beaten.

Turn into the freezer can, and freeze.

This is very nice with strawberry sauce served over it, or with chopped nuts sprinkled over each helping.