PINEAPPLE SHERBET.
Pour two quarts of boiling water over one can of sliced pineapple, steep one hour and strain. Add juice of six lemons and two cups of sugar. Put into freezer; when partly frozen, whip the whites of five eggs to a stiff froth, adding slowly after they are whipped four tablespoons pulverized sugar. Stir this slowly into freezer and freeze two hours. — Mrs. H. C. Dimick.