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Orange Sherbet

Put a tablespoonful of gelatine in a little cold water to soak, and then pour over one breakfast cupful of boiling water to dissolve it. Turn it into a basin with the juice of ten large oranges, and add two breakfast cupfuls of sugar, and three of water. Mix well and when quite cold it is ready for use. The juice of a lemon may be added if the oranges are too sweet.