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Sherbet Ice-Cream

Beat up very lightly the yolks of three eggs with one tablespoonful of orange-flower water, then mix in by degrees one quart of cream. Turn this into a saucepan over the fire, cover over, and as quickly as it boils strain it through a sieve, and mix into it six ounces of powdered white sugar. As soon as the sugar is quite melted, pour the cream into an ice-pail, and stand it in a refrigerator until frozen.