Jell-O Milk Sherbet

1 package (3 ox.) Jell-O Orange, Black Cherry, or Black Raspberry
Gelatin or flavor of choice
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. Return 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.