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Milk Sherbet

1 quart milk 2 cups sugar 1/2 cup lemon juice To the milk add the sugar and stir until dissolved. Have ready the freezer packed with salt and ice. Just before turning into the freezer, add the lemon juice; stir. If the milk curdles, it will come smooth in the freezing. Do not let this mixture stand long in the freezer after freezing. Unless certified milk is used, the milk should be scalded and then used cooled.