1 can sliced pineapple
4 eggs
5 tbs. sugar
1 pt. heavy cream
Out of 1 can Hawaiian pineapple prepare ½ cup finely-chopped fruit, leaving remaining slices to line a 2-qt. mold. Beat the egg yolks until very light, add sugar, and mix with ¾ cup pineapple syrup. Stir over fire until as thick as cream, then remove from heat and add chopped pineapple. When cold, whip the cream solid, fold two mixtures together, pour into mold, and freeze.
Lemon Parfait
1½ cups sugar
4 egg whites
1 tsp. lemon extract
½ cup water