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LEMON SHERBET | |
2 c. sugar Juice of 6 lemons Juice of 6 oranges 1 qt. sweet milk (can substitute 2 %) 1 qt. Table Cream (can substitute skimmed milk) 4 egg whites Chill the juices and sugar in freezer. Add milk and cream. Fold in stiffly beaten egg whites. Freeze. Makes 3 quarts. |
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