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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