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Lemon Sherbet

To the syrup given above add juice of three lemons and one orange. The sugar used in the syrup should have been treated as for "Lemon Sugar for Flavouring" or flavoured with a little pure lemon oil. Place in freezer and when halffrozen add the whipped whites of two eggs, then finish freezing. The yolks of the eggs may be added with equally good flavour and make the sherbet more acceptable and nourishing for invalids.