Mrs. R. H. Otto, Connecticut.
Lemon Milk Sherbet
(Makes 1½ quarts)
One quart of milk, two cups of sugar, juice of three lemons. Dissolve the sugar in the milk and partly freeze before adding the strained lemon juice. Crushed or preserved fruit served with the sherbet adds much to the deliciousness.
Lime Sherbet
(Makes 1½ quarts)
20 marshmallows
1 cup boiling water
1 cup ginger ale
¼ cup fresh lime juice
1 tsp. lemon juice
Green vegetable coloring