Lawyers Against Lemon Cream Sherbet
It's warming up in the southland. This weekend, I plan to whip up a batch of lemon cream sherbet to help ease the heat. But that's not really the story here today. The story is about the cookbook that holds the recipe for the sherbet.
Many, many moons ago I received a solicitation for a donation from MADD - Mothers Against Drunk Driving. As I recall, they made a compelling case for support, but the kicker for me was that they would send new friends of MADD a copy of a cookbook called Desserts: Food Editors' Favorites. Imagine the local gems that book could possibly hold ... somebody's momma's divinity, maybe some mountain cobbler from the hills of Tennessee, an apple torte that won a ribbon at the county fair.
I dashed off my check to MADD, received my cookbook, and have been happily preparing recipes for more than a decade, including my beloved lemon cream sherbet.
So a few years ago, I get called for jury duty. The case involved a stolen van and some alcohol. There we, the potental jurors, all sat - hoping we appeared too intelligent to be selected as one of the lucky 12 - and one of the lawyers poses this question ... "Have any of you ever been a member of or supported an anti-drunk driving organization?"
Hands started going up, including mine, as I remembered my one-time financial donation to MADD. The lawyer begain questioning us about the nature of our support and our personal motivation. Finally, it was my turn.
LAWYER: M'am, what organization?
ME: Mothers Against Drunk Drivers.
LAWYER: And are you currently a member?
ME: No, sir, I donated money one time.
LAWYER: Please tell us why you donated money.
ME: I wanted the cookbook.
( It brought down the house. )
deb
in Quirky, Vintage, and Otherwise Odd Collections of Recipes
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Lemon Cream Sherbet
(from the Hannibal Courier Post)
3 egg whites
1 cup plus two tablespoons granulated sugar, divided
1 cup heavy cream
2 cups milk
grated rind of one lemon
juice of two lemons
In a small bowl, beat egg whites until foamy. Add 2 tablespoons sugar and continue beating until soft peaks form. Do not overbeat. In another bowl, combine milk, lemon rind, lemon juice, and remaining one cup sugar; mix well. Fold in beaten egg whites and whipped cream.
Pour into a 13x9x2 inch pan. Put in freezer and let partially freeze. Beat partly frozen sherbet with an electric mixer until smooth and fluffy. Cover and return to freezer.
This can be prepared several days in advance and keeps several weeks in the freezer.