PINEAPPLE FRAPPÉ
Dissolve one package lemon bromangelon in one pint boiling water. Let cool to a consistency of a syrup, then whip with an egg-beater to a consistency of whipped cream, add one teacup shredded pineapple and one teacup candied cherries cut fine. Stir all together and congeal on ice in mould; serve with macaroons.
Mrs. K. F. Soloman