The Boston cooking-school cook book

by Fannie Merritt Farmer

Pineapple Cream

2 cups water

1 cup sugar

1 can grated pineapple

2 cups cream

Make syrup by boiling sugar and water fifteen minutes; strain, cool, add pineapple, and freeze to a mush. Fold in whip from cream; let stand thirty minutes before serving. Serve in frappé glasses and garnish with candied pineapple.