Lemon Sherbet

Dad’s Beloved Lemon Sherbet  (Gladys R. Hilton’s)

Juice of 13 or 14 lemons           6 c sugar

4 quarts milk                              Pinch of salt

Mix lemon juice, sugar and salt.  Add to milk.

The curdled look will disappear in freezing.  

Add more milk if needed.  Pack in an 8-quart 

freezer with ice and rock salt outside and freeze

until firm in.

From Susan Andersen

Caramels

Myrt's Caramels

(GOOD TO USE WITH TURTLES)

(This is a double batch)

2 cups sugar

1 1⁄2 cups dark corn syrup
1 cup butter
2 cups light cream
1 cup finely chopped nuts
1 tsp vanilla

Butter sides of heavy sauce pan. Combine sugar, corn syrup, butter and half of cream. Bring to boiling, stir constantly. Slowly stirring in remaining cream. Cook over low heat to medium ball stage (242 degrees) stirring almost constantly towards the end. Remove from heat. Add nuts and vanilla and put in buttered container. 

FOR TURTLES: Cook until (224 to 228 degrees) then add whole nuts and stir. Drop by spoonfuls to buttered wax paper or buttered pan. Then paint tops with melted chocolate.