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Pittsburgh Sherbet

(Creams, Custards, Etc.) - (The Suffrage Cook Book)

Take a cupful of the syrup from a jar of raspberry preserves and the

same amount of juice from a can of pineapple; add two tablespoons of

lemon juice and a syrup made by boiling together a pint of water and a

cupful of sugar. When cold add four tablespoons of orange juice and

freeze. When stiff, open the freezer and add the white of an egg, beaten

stiff with a teaspoon of powdered sugar.

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