Lemon Milk Sherbetdesserts 3 1/2 lemons 1 1/2 cup sugar 1 tablespoon gelatin 4 cup milk 2 egg whites 1 few grains salt Soften gelatin in 1/2 cup cold milk. Dissolve over hot water. Dissolve sugar and salt in 1 cup milk which has been heated. Add remainder of milk and the gelatin. Gradually add lemon juice, stirring constantly. Partially freeze. Fold in stiffly beaten egg whites. Continue freezing until firm. 12 servings. The Household Searchlight |
