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Sherbet Cream

Beat the yolks of three fresh eggs, and mix them with two pints of cream. Add a tea-spoonful of orange-flower water, or rose-water, and stir the cream without ceasing over a gentle fire until it begins to thicken. Pour it out at once, sweeten, and stir it till cold. Freeze in the usual way. Time, about a quarter of an hour to boil the cream. Sufficient for two pints and a quarter.