Pineapple Ice.
One large pineapple peeled and finely grated, juice of one lemon, two quarts water. Sweeten to the taste, and freeze hard.—Mrs. G. D. L.
Pineapple Ice.
Dissolve one box gelatine in one gallon water. Beat two pounds pineapple through a colander with a wooden pestle. Add the juice of two lemons and the juice of two oranges; sweeten to your taste, but add more sugar than is required for ice cream.
Beat six eggs separately and stir in the mixture. When half frozen, beat rapidly half a dozen times, at intervals.
This makes two gallons when frozen.—Mrs. E. T.
Citron Ice.
Slice citron, pour on it a rich, hot lemonade, and freeze.—Mrs. E. I.
Raspberry Ice.
Three quarts juice, one quart water. Sweeten heavily, and after putting in the freezer add the whites of six eggs beaten very light. The same recipe will answer for currant or cherry ice.—Mrs. M. C. C.