Juice of ½ orange
1 cup shredded pineapple, drained
⅛ tsp. salt
2 egg whites
½ cup whipping cream
Boil the sugar and water together 5 minutes. Add the gelatine which has been soaked in the cold water 5 minutes. When cool, add the fruit juices and pineapple. Freeze. Add the salt to the egg whites and beat stiff. Whip the cream until thick but not stiff and combine with the partially-frozen mixture; then fold in the egg whites and continue freezing.
Mrs. C. M. Tichacek, Nebraska.
Pineapple Cream Sherbet
(Makes 1½ quarts)
3 cups grated fresh pineapple
1½ cups sugar