Jell-O Milk Sherbet

1 package (3 ox.) Jell-O Orange, Black Cherry, or Black Raspberry Gelatin
Dash of salt
1/2 cup sugar
1 cup boiling water
2 cups milk (*)

(*) or use 1 cup evaporated milk and 1 cup water.

Dissolve Jell-O gelatin, salt, and sugar in boiling water. Chill until slightly syrupy. Then gradually add milk, stirring contantly. Pour into an 8-inch square pan or freezing tray of automatic refrigerator, setting control for fastest freezing. Freeze until firm about 1/2 inch around edges -- about 1 hour. Then pour into a chilled bowl and beat with rotary beater
until fluffy. Regurn to pan; freeze until firm -- 4 to 5 hours. Makes 3 1/2 cups, or 6 servings.

Orange-Pinapple Sherbet variation:
Prepare Milk Sherbet, using Jell-O Orange-pineapple Gelatin and substituting 2 cups pineapple juice for the milk.