Beat well and fold in
2 egg whites beaten stiff and
½ teaspoon vanilla.
Pour into greased individual tins and bake 15 minutes at 450 degrees F. Cover with
Cream frosting in different colors.
CREAM FROSTING
Beat
1 egg white until stiff, add
2 teaspoons cream
½ teaspoon vanilla and, slowly,
¾ cup confectioners' sugar, and more if needed to make of right consistency to spread.
Divide into several portions, and color with a bit of
Color paste, pale yellow, pink, green, or lavender.
PINEAPPLE SMASH
Boil together for 10 minutes
2 cups water and
1 cup sugar. Add
1 pint can grated pineapple and Juice of 3 lemons.
To 1 cup of mixture add
⅓ cup ice water and freeze until firm.
Cool remainder and strain over block of ice. Add just before serving
1 ½ pints ginger ale and serve in tall glasses with a
Ball of the pineapple sherbet in each glass.
Garnish with sprigs of
Mint and
Maraschino cherries.