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(German) - (Pennsylvania Germans)

This is the way Frau Schmidt taught Mary to make this dessert. She
used for the purpose 1 quart of water, 5 lemons, 2 tablespoons
gelatine, 2 large cups sugar. She soaked the gelatine in about 1 cup
of water. She squeezed out the juice of lemons, rejecting seeds and
pulp. She allowed a cup of water out of the quart to soak the
gelatine. This mixture was put in an ice cream freezer and frozen.

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1 pint grape juice
1 cup sugar
1 quart milk
Warm grape juice, and in it dissolve sugar; mix thoroughly with ice
cold milk; freeze at once. This makes a lilac colored sherbet.

Other Recipes

Lemon Sherbet

1 quart milk

2 cups sugar

juice 3 lemons

Dissolve sugar in milk, place in freezer. Add lemon juice after freezer

has been packed. Add juice rapidly and with violent stirring, then

immediately place in dasher and turn the crank until frozen.

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