George Anderson
FRUIT SHERBET
1/2 envelope Knox Sparkling Gelatine (scant measure) 11/2 cups sugar 1 orange 3 cups rich milk 1 lemon Grate the outside of both orange and lemon. Squeeze out the juice and add to this the sugar. Soak the gelatine in part of a cup of milk for five minutes, and dissolve by standing in pan of hot water. Stir into the rest of the milk. When it begins to freeze add the fruit juice and sugar, and fruit of any kind if desired. This makes a large allowance for five persons.