2 cups cream
Cover pineapple with sugar (for canned pineapple use 1 cup only) and let stand three hours. Add the cream. Freeze.
Raspberry Sherbet
(Makes 1½ quarts)
1 pt. red raspberries
½ cup water
½ cup whipping cream
¾ cup sugar
2 tbs. lemon juice
1 egg white
Put the fresh berries in a saucepan with the water and sugar and cook for 5 minutes. Press through a sieve and add the lemon juice. With canned berries omit the water. Simply heat in their own juice and press through a sieve. Cool. Beat until light and then fold in the egg white, beaten stiff, and beat the mixture again. Fold in the cream whipped until thick and stir well. Freeze.