A great many people have a preference for sherbets and of these I have
some charming things to say, for I appreciate a sherbet myself.
There's a milk sherbet that suits me down to the ground. It is made of
two quarts of milk, four cups of sugar, and the juice of six lemons.
Also the whites whipped well of two or three or more eggs as you feel
inclined to use them. Surely the lemons will curdle the milk. But
don't let that disturb you. Put it in the freezer and go ahead. It
will come out as right as right can be.