Name: Lemon Sherbet
Ingredients: 1 c Sugar, divided; 1 ds Salt; 1 c Water; 1/2 c Light cream; 1/2 c Lemon juice; 2 Egg whites

It is not merely the pleadings of patriarchs and prophets, apostles and martyrs, men strong in faith giving glory to God. Neither is it the prayers enshrined and intoned in imposing ritual, rising from the great congregation amid ornate temples, and borne on the wings of enchanting music – but the groan, the glance, the tear, the tremulous aspiration of smitten penitents, the veriest lisping of infant tongues; the unlettered petitions morning and evening of the cottage home, where the earthen floor is knelt upon, where the only altar is the altar of the lowly heart, and the sacrifice that of a broken and contrite spirit.

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

1	c	Sugar, divided
1	ds	Salt
1	c	Water
1/2	c	Light cream
1/2	c	Lemon juice
2		Egg whites

INSTRUCTIONS

Here are a few recipes I found in the Better Homes and Gardens cookbook,
all with instructions for preparing without an ice cream maker. Plus a
recipe for Spumoni. These should give you a good idea of the procedure,
which can most likely in any recipe be adjusted for the commercial makers.
Combine 3/4 cup sugar, salt, and water. Bring to boil; simmer 5 minutes.
Cool. Add cream, then lemon juice. Pour into refrigerator tray; freeze
until firm.
Beat 2 egg whites to soft peaks; gradually add 1/4 cup sugar beating to
stiff peaks. Break frozen mixture into chunks with wooden spoon; turn into
chilled bowl. Beat with electric or rotary beater till smooth. Fold in egg
whites. Return quickly to cold tray. Freeze firm. Serves 6. Posted to TNT -
Prodigy's Recipe Exchange Newsletter  by NAFY67C@prodigy.com (DEBORAH
EPSTEIN) on Mar 18, 1997

A Message from our Provider:

“A lot of kneeling will keep you in good standing.”