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Lemon Banana Sherbet

Two quarts of milk, one quart of sugar, three bananas, and the juice of five large lemons. With a silver spoon mash bananas into smooth paste, and mix with the lemon juice. Stir milk and sugar until well dissolved, strain and put into freezer; freeze about ten minutes, then add lemon juice and bananas, and freeze ten minutes longer. Pack and set away to ripen, which will take from two to two and a half hours.

— Mrs. Frederic E. Craigie