A kirsch sherbet is a delicacy that doesn't put itself in the way of
ordinary mortals every day in the week. That's why its welcome is a
soulful one when it does appear. You have a pint of chablis and a pint
of any preferred fruit syrup, which you freeze. Then at the last there
is added to it half a pint of kirschenwasser.
By the way, before I forget it, you may treat watermelon with the
frozen champagne exactly as prescribed hereinbefore for strawberries
and champagne.
All these are but a few of the ices familiar to expert cooks nowadays.
But each one herein given is capable of so many variations that I am
leaving that part of it to you. Do you know that I am saddened more
and more every day as I contemplate the power that lies in suggestion
and the stupidity of people who will not avail themselves of it? But
this is not perhaps the sort of talk you look for in a book that has
to do with the material things of life. Very well, we will cut it off.