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RECIPES FROM THE RETRO HOUSEWIFE
ORANGE SHERBET CHAMPAGNE CUP, American
In small saucepan combine sugar and water. Bring mixture to boiling over medium heal. Wash crystals clinging to sides of skillet with a brush dipped in cold water. Boil syrup, undisturbed, for 5 minutes. In large mixing bowl, beat egg whites until soft peaks form. Pour syrup into egg whiles in a slow thin stream. Continue beating until glossy peaks form. Fold in Orange Sherbet. Spoon into glasses and fill with champagne or ginger ale. Garnish with orange slices. Serve immediately. Yield: 8 servings.Goes with: ORANGE SHERBET - .
Contributed by Unknown, 1977
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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