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ORANGE SHERBET, American
In medium saucepan, mix unflavored gelatine and sugar; stir in orange rind, juice, milk, and vanilla. Place over low heat; stir constantly until gelatine dissolves, about 5 minutes. Cool slightly. Pour into loaf pan and freeze until firm. In large chilled bowl, beat gelatine mixture and egg whites at high speed until smooth and fluffy. Turn into pan, return to freezer and freeze. Makes about 2 cups.Goes with: ORANGE SHERBET CHAMPAGNE CUP - .
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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