Cut the top off the pineapple, and put it on one side. Next hollow out the inside, being very careful not to cut through the sides. Put the sugar, water, and cream of tartar into a bright steel pan; let the sugar dissolve slowly at the side of the fire, then boil it to a syrup over a clear, quick fire keeping it well skimmed. Pound the pineapple until it is in a smooth pulp, then add to it the syrup and the strained juice of the lemons. Next rub the whole through a sieve and leave it until cold. Put the mixture into the freezer and freeze it, but it should not be too hard. Serve the frozen mixture in the case of pineapple, with its top for a lid. Cost, from 4s.
The following are good firms for supplying Foods, etc., mentioned in this Section: Messrs. Brown & Poison (Corn Flour); International Plasmon, Ltd. (Plasmon); Samuel Hanson & Son (Red, White, & Blue Coffee).
Ices of contrasting colours can be served in pretty paper cases in various light shades to harmonise with the ices